Deep Fried Fish Squares Szechwan Style Recipe
Deep Fried Fish Squares Szechwan Style is a lovely recipe you will thank me for. Everyone who tastes this Deep Fried Fish Squares Szechwan Style recipe of mine recommends the same to their friends and family. Good one to check out!
Ingredients
2 dried black mushrooms
2 tablespoons bamboo shoots
1/2 fresh red chili pepper
1 scallion stalk
2 or 3 slices fresh ginger root
1/4 cup lean pork
1 pound fish fillets
1/2 teaspoon salt
Dash of pepper
Flour
1 egg
3 tablespoons sherry
5 tablespoons flour
Oil for deep frying
2 tablespoons oil
1 teaspoon vinegar
3 tablespoons soy sauce
2 tablespoons oil
1/2 teaspoon ground chili pepper
1 tablespoon sherry
1 teaspoon soy sauce
1 cup stock
1/2 teaspoon hot pepper oil
2 tablespoons sherry
1 tablespoon cornstarch
2 tablespoons water
1 1/2 teaspoons sugar
Directions
1. Soak dried mushrooms.
2. Mince bamboo shoots, fresh chili pepper, scallion, ginger root and soaked mushrooms. Mince or grind the pork.
3. Cut fish fillets in 2-inch squares. Season with salt and pepper. Dredge lightly in flour.
4. Beat egg; then blend in sherry and remaining flour to make a batter. Dip fish squares in batter to coat.
5. Meanwhile heat oil. Add fish, a few pieces at a time, and deep-fry until light golden (about 2 minutes). Drain on paper toweling.
6. Heat the second quantity of oil. Add minced vegetables and stir-fry 2 minutes. Stir in vinegar and soy sauce to heat; then remove vegetables from pan.
7. Heat remaining oil. Add minced pork and stir-fry until it loses its pinkness (1 to 2 minutes). Add ground chili pepper and the second quantity of sherry; stir-fry another 2 minutes. Stir in remaining soy sauce.
8. Return vegetables. Add stock, hot pepper oil and remaining sherry. Stir to heat through. Add fish and simmer, uncovered, 3 to 5 minutes.
9. Blend cornstarch and cold water to a paste; then stir in to thicken. Stir in sugar and serve.
2. Mince bamboo shoots, fresh chili pepper, scallion, ginger root and soaked mushrooms. Mince or grind the pork.
3. Cut fish fillets in 2-inch squares. Season with salt and pepper. Dredge lightly in flour.
4. Beat egg; then blend in sherry and remaining flour to make a batter. Dip fish squares in batter to coat.
5. Meanwhile heat oil. Add fish, a few pieces at a time, and deep-fry until light golden (about 2 minutes). Drain on paper toweling.
6. Heat the second quantity of oil. Add minced vegetables and stir-fry 2 minutes. Stir in vinegar and soy sauce to heat; then remove vegetables from pan.
7. Heat remaining oil. Add minced pork and stir-fry until it loses its pinkness (1 to 2 minutes). Add ground chili pepper and the second quantity of sherry; stir-fry another 2 minutes. Stir in remaining soy sauce.
8. Return vegetables. Add stock, hot pepper oil and remaining sherry. Stir to heat through. Add fish and simmer, uncovered, 3 to 5 minutes.
9. Blend cornstarch and cold water to a paste; then stir in to thicken. Stir in sugar and serve.
