Fish With Hot And Sour Sauce Recipe
Ingredients
| Firm white fish fillets | 1⁄2 Kilogram | |
| Ginger | 1 Teaspoon, finely grated | |
| Egg white | 1 , very lightly beaten | |
| Vegetable oil | 1 Cup (16 tbs) (For Frying) | |
| Chinese pickle juice | 1⁄2 Cup (8 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Corn flour | 1 Tablespoon | |
| Corn flour | 1 Tablespoon | |
| Water | 2 Tablespoon | |
| Chinese pickle | 1⁄2 Cup (8 tbs) | |
| Garlic | 2 Clove (10 gm), crushed | |
| Fresh red chilies | 2 , seeded and thinly sliced | |
| Green chilies | 2 , seeded, thinly sliced |
Nutrition Facts
Serving size
Calories 520 Calories from Fat 372
% Daily Value*
Total Fat 42 g64.7%
Saturated Fat 4.8 g23.9%
Trans Fat 0 g
Cholesterol 55.1 mg18.4%
Sodium 1275 mg53.1%
Total Carbohydrates 13 g4.3%
Dietary Fiber 0.2 g0.79%
Sugars 7.4 g
Protein 23 g45.9%
Vitamin A 1.4% Vitamin C 22.4%
Calcium 5.2% Iron 0.82%
*Based on a 2000 Calorie diet
Directions
Cut into finger length.
Wash and wipe dry.
Rub salt and ginger.
Add egg white and coat well.
Leave aside for 30 minutes.
Coat each piece of fish well with cornflour.
Heat 1 cup oil and fry a few pieces of fish at a time over medium heat until just done.
Drain on absorbent paper and keep warm.
Shred pickle into fine strips.
Heat pickle juice in a pan.
Add sugar, salt and bring to a boil.
Add cornflour mixed well with water and stir.
Cook until the mixture thickens.
Add shredded pickle, garlic and chillies.
Mix well.
Remove from fire.
Place fish on a serving dish.
Pour hot sauce over it.
Serve immediately with rice.
VEGETARIAN VARIATION I
Soaked and ground soya bean granules can be used instead of fish.
Form into cutlets and follow the above recipe.
VEGETARIAN VERSION - II:
Use 1/4 kg. boiled, peeled, flattened and fried colocasia instead of fish or you may use shredded and fried gluten.
Follow the recipe as directed from stage 3.
Chef
