Deep Fried Sweet And Pungent Fish Shanghai Style Recipe

My husband loved this Deep Fried Sweet And Pungent Fish Shanghai Style dish so much that he took it for lunch the next day. This Deep Fried Sweet And Pungent Fish Shanghai Style is definitely a keeper. You will love it!

Summary

CuisineMethod
Main Ingredient

Ingredients

 Dried black mushrooms2
 Fish2 Pound (1 Piece)
 Salt1 Teaspoon
 Ginger root slices2
 Sherry2 Tablespoon
 Smoked ham2 Tablespoon
 Green pepper1⁄8 Cup (2 tbs)
 Red chili pepper1 Tablespoon
 Ginger root slice2
 Bamboo shoots1⁄8 Cup (2 tbs)
 Scallion stalk1⁄2
 Oil2 Tablespoon
 Stock1⁄2 Cup (8 tbs)
 Sugar4 Tablespoon
 Vinegar4 Tablespoon
 Soy sauce1 Tablespoon
 Cornstarch2 Tablespoon
 Water2 Tablespoon

Directions

1. Soak dried mushrooms.
2. Have fish cleaned and scaled, but left whole. Wash; then dry well with paper toweling. Score on both sides. Sprinkle inside and out with salt.
3. Mince scallion and ginger root; arrange over fish. Sprinkle fish with sherry. Let stand 10 to 20 minutes.
4. Meanwhile mince ham, green pepper, fresh red chili pepper, remaining ginger root and soaked mushrooms. Slice bamboo shoots. Cut remaining scallion stalk in 1/2 inch sections.
5. Heat oil. Sprinkle fish with flour to coat. Using a wire basket or long-handled Chinese strainer, lower in fish and deep-fry 3 minutes. Lift out and drain.
6. Repeat twice more (reheat oil each time) until fish is crisp and golden. Drain on paper toweling. Keep warm.
7. Heat remaining oil. Add ham and vegetables and stir-fry 1 to 2 minutes. Remove from pan.
8. Add stock, sugar, vinegar and soy sauce to the same pan and bring to a boil. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken.
9. Return ham and vegetables to sauce only to heat through. Pour mixture over fish
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