Deep Fried Fish With Tomato Sauce Recipe
Deep Fried Fish With Tomato Sauce is a succulent and tender fish preparation that brings together the amazing flavors of fish and tomato sauce! Perfect for a grand lunch, the Deep Fried Fish With Tomato Sauce is a personal favorite! Try it!!
Ingredients
1 (2-1/2- to 3-lb.) red snapper, scaled, boned and filleted, leaving skin on (2 fillets)
Marinade:
2 teaspoons rice wine or dry sherry
1/2 teaspoon salt
Batter:
1 egg yolk
1 teaspoon shortening
1/4 cup all-purpose flour
1/4 cup cornstarch
6 tablespoons ice water
1/4 teaspoon salt
Seasoning sauce:
1 tablespoon rice wine or dry sherry
1-1/2 teaspoons soy sauce
1/4 cup sugar
1/4 cup rice vinegar or white vinegar
1/4 cup ketchup
1 tablespoon cornstarch
1/2 teaspoon salt
2 tablespoons chicken broth
6 tablespoons water
6 cups oil for deep-frying
1/4 cup diced onion
1 small tomato, peeled, diced
1/4 cup diced fresh or drained canned mushrooms
1/4 cup diced fresh carrot
1/4 cup thawed frozen peas
Directions
Score the inside of each fillet 3 times lengthwise and 5 times across, making deep cuts but not going through the skin.
Combine marinade ingredients in a shallow bowl.
Add scored fish, turning to coat with marinade.
Let stand 15 minutes.
Combine batter ingredients in a medium bowl to make a smooth mixture; set aside.
Combine ingredients for seasoning sauce in a small bowl; set aside.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Holding 1 fillet by tail with tongs, dip in batter to coat well.
Carefully dip fillet in and out of hot oil several times to separate scored surfaces.
Then lower skin-side down into oil and deep-fry about 2 minutes.
Remove with tongs.
Let cool on a plate 2 minutes and then return to hot oil.
Cook 2 minutes longer until crust is golden brown.
Remove with tongs, draining well over wok.
Place on a paper towel on a platter.
Repeat with remaining fillet.
Remove oil from wok except 3 tablespoons.
Stir-fry onion over medium heat 1 minute.
Add tomato, mushrooms, carrot and peas.
Stir-fry 2 minutes.
Add seasoning sauce to vegetables.
Stir-fry until sauce thickens slightly.
Spoon sauce and vegetables over fish.
Combine marinade ingredients in a shallow bowl.
Add scored fish, turning to coat with marinade.
Let stand 15 minutes.
Combine batter ingredients in a medium bowl to make a smooth mixture; set aside.
Combine ingredients for seasoning sauce in a small bowl; set aside.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Holding 1 fillet by tail with tongs, dip in batter to coat well.
Carefully dip fillet in and out of hot oil several times to separate scored surfaces.
Then lower skin-side down into oil and deep-fry about 2 minutes.
Remove with tongs.
Let cool on a plate 2 minutes and then return to hot oil.
Cook 2 minutes longer until crust is golden brown.
Remove with tongs, draining well over wok.
Place on a paper towel on a platter.
Repeat with remaining fillet.
Remove oil from wok except 3 tablespoons.
Stir-fry onion over medium heat 1 minute.
Add tomato, mushrooms, carrot and peas.
Stir-fry 2 minutes.
Add seasoning sauce to vegetables.
Stir-fry until sauce thickens slightly.
Spoon sauce and vegetables over fish.
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