Drunken Fish Recipe
Drunken Fish is an amazingly easy to prepare side dish which cannot just escape your guest's attention in any party. Try this delicious Drunken Fish; I am sure you will get a huge fan following for this!
Ingredients
2 tablespoons cornflour
1 teaspoon salt
500g haddock or other firm white fish fillets, thinly sliced
1 egg white, lightly beaten
625 ml vegetable oil
2 tablespoons peanut oil
12 dried black winter mushrooms
SAUCE:
1 tablespoon cornflour mixture
60 ml Chinese Chicken Stock
5 tablespoons rice wine or dry sherry
1 1/2 teaspoons brown sugar
Directions
On a plate, mix together cornflour (cornstarch) and salt, coat fish slices evenly, shaking off any excess then dip fish slices separately into the egg white to coat; allow excess to drain off.
In a wok, over a medium flame, heat vegetable oil, add fish and cook for 2 minutes on each side; the fish should remain white.
Remove, drain on absorbent kitchen paper and keep warm.
In a medium saucepan, heat peanut oil, add mushrooms and stir fry for 1 minute.
Drain on absorbent kitchen paper.
For the sauce, in a bowl, mix together ingredients, stir into wok, bring to the boil, then simmer until sauce thickens.
Gently stir in fish to coat.
In a wok, over a medium flame, heat vegetable oil, add fish and cook for 2 minutes on each side; the fish should remain white.
Remove, drain on absorbent kitchen paper and keep warm.
In a medium saucepan, heat peanut oil, add mushrooms and stir fry for 1 minute.
Drain on absorbent kitchen paper.
For the sauce, in a bowl, mix together ingredients, stir into wok, bring to the boil, then simmer until sauce thickens.
Gently stir in fish to coat.
