Crisp-Skin Fish In Sweet And Sour Vegetable Sauce Recipe
Crisp-Skin Fish In Sweet And Sour Vegetable Sauce is one of the tastiest seafood dish I have come across. Just the thought of taking a bite of the crispy fried fish and vegetables slathered with a sweet and sour sauce is making my mouth water!! Imagine the flavors packed into this yummy Crisp-Skin Fish In Sweet And Sour Vegetable Sauce ! Don't you just have to try it now?
Ingredients
| White fish | 1 Large, cleaned and scaled (Whole Ones, Use Snapper, Bream, Whiting, Mirror Dory Or Use Two Small Ones) | |
| Egg white | 1 | |
| Salt | 1⁄2 Teaspoon | |
| Rice wine/Dry sherry | 1 Tablespoon | |
| Ground black pepper | To Taste | |
| Water | 1 Tablespoon | |
| Cornflour | 3 Tablespoon | |
| Cornflour | 1 Cup (16 tbs) (Extra For Coating The Fish) | |
| Oil | 2 Cup (32 tbs) (For Frying) | |
| Oil | 2 Tablespoon | |
| Dried chinese mushrooms | 2 , soaked in hot water 30 minutes, drained and cut into fine strips | |
| Bamboo shoots | 1 Can (10 oz), cut into fine strips | |
| Green pepper | 1 Small, cored, seeded and cut into fine strips | |
| Green shallots | 5 , shredded | |
| Fresh ginger | 1 Inch, peeled and finely shredded (About 2.5 Centimeter) | |
| Carrot | 1 Small, peeled and cut into fine strips | |
| Sugar | 2 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Soy sauce | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Tomato sauce | 1 Tablespoon | |
| Cornflour | 1⁄2 Teaspoon |
Directions
Make several deep, diagonal gashes in each side of the fish, cutting through to the bone and twisting the knife to lift flesh a little from the bone but not detaching it. Mix egg white, salt, rice wine, pepper, water and 3 tablespoons cornflour. Rub the mixture well into the fish, inside and out and in the gashes. Dredge the fish all over, inside and out, with the extra cornflour. Shake off excess. Heat oil for deep-frying in a large wok or frying pan until a slice of ginger, dropped in, will sizzle briskly and move immediately to the side of the pan. Grasp fish firmly by the tail, hold over the oil and spoon the hot oil carefully into the gashes a few times to open them. Place fish in oil and fry, spooning oil over, until delicately browned and crisp. Place fish on a heated serving platter and keep hot while making sauce. Pour off oil from wok or frying pan, add 2 tablespoons fresh oil and heat. Stir-fry vegetables for a minute or two, remove. Add remaining sauce ingredients to the wok or pan and bring to the boil. Return vegetables to the pan, stir and pour over the fish. Serve immediately with boiled rice.
Chef
