Chinese New Year Sweet and Sour Fish

Chinese New Year Sweet and Sour Fish
Courtesy of : Christine Cushing
Yield :
4

Recipe courtesy Martin Yan.

Ingredients

Fish

  • 1 unit whole fish (2 to 3 pounds), such as sea bass or rock cod, cleaned and scaled (908 g to 1362g)
  • 2 tablespoons dry sherry (30 ml)
  • 1 teaspoon salt (5 ml)
  • 2 unit eggs, lightly beaten
  • unit Cornstarch for coating

Sauce

  • 1/2 cup water (125 ml)
  • 1/4 cup rice vinegar (60 ml)
  • 1/4 cup sugar (60 ml)
  • 3 tablespoons ketchup (45 ml)
  • 1 tablespoon dry sherry (15 ml)
  • 1 tablespoon soy sauce (15 ml)
  • 1/2 teaspoon chili oil (2 ml)
  • unit 1-1/2 tbsp. cornstarch mixed with 3 tablespoons water (22 ml)

Assembly

  • unit Vegetable oil for pan-frying
  • 1 clove garlic, minced
  • 1 tablespoon of 1-1/2-inch slivers fresh ginger
  • 1 unit carrot, cut into 1-1/2-inch slivers
  • unit 1/2 green bell pepper, seeded and cut into 1-1/2-inch slivers
  • 1/2 cup 1-1/2-inch slivers bamboo shoots
  • 2 unit green onions (including tops), cut into 1-1/2-inch slivers
  • 2 tablespoons chicken broth

Directions

Fish

  1. On each side of fish, make 3 or 4 diagonal slashes about 1 -inch apart, cutting down to the bone each time. Rub fish with sherry and salt; set aside.
  2. Dip fish into eggs, then coat with cornstarch, shaking off excess. Let stand for 2 to 3 minutes.
  3. Place wide, nonstick frying pan over high heat until hot. Add oil. Place fish into pan and cook, turning once until cooked through, about 6 minutes per side. Transfer to a heat-proof serving platter and keep warm in a 200 degree F. oven.

Sauce

  1. Combine all sauce ingredients except cornstarch solution in a medium-size saucepan. Bring sauce to a boil over medium-high heat, stirring constantly. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Set aside.
  2. Remove all but 2 tablespoons oil from pan. Add garlic and ginger; cook, stirring, until fragrant. Add carrot, bell pepper, bamboo shoots, green onions, and broth; stir-fry for about 1-1/2 minutes or until vegetables are crisp-tender. Set aside.
  3. Remove from heat; add stir-fried vegetables and stir to coat. Pour vegetables and sauce over fish; serve hot.

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