Fukien Fish In Ginger Sauce Recipe
Ingredients
1 kg. fish fillets, washed and dried
1 small onion, chopped
1 large tomato, deseeded and chopped
3 spring onions, finely chopped
1 capsicum, deseeded and chopped
2 tbsps. finely shredded fresh ginger
1/4 cup wine paste
4 tbsps. sherry
1 tsp. sugar
1 tsp. salt
1 tsp. soya sauce
1 cup superior broth
2 tsps. cornflour mixed with 1/2 cup water
2 green chillies, chopped (optional)
Vegetable oil for deep frying
Directions
Rub fish fillets with salt, half the sherry and half the wine paste.
Marinate for 1 hour.
Heat oil in a frying pan and deep fry the fish until pale golden in colour.
Drain on absorbent kitchen paper.
Heat again 2 tablespoons oil in a sauce pan, saute onion and ginger for 1-2 minutes and add remaining sherry, sugar, wine paste, soya sauce, capsicum and tomato.
Stir.
Pour in broth, cook for 5 minutes and add the cornflour mixture.
Stir well.
Remove from fire as the sauce starts to thicken.
Place fried fish fillets on a serving dish and pour the sauce over the fish.
Garnish with spring onions and chillies.
VEGETARIAN FUKIEN FISH IN GINGER SAUCE:
Use 1/2 kg. mock fish fillet instead of fish and proceed as instructed above.
Marinate for 1 hour.
Heat oil in a frying pan and deep fry the fish until pale golden in colour.
Drain on absorbent kitchen paper.
Heat again 2 tablespoons oil in a sauce pan, saute onion and ginger for 1-2 minutes and add remaining sherry, sugar, wine paste, soya sauce, capsicum and tomato.
Stir.
Pour in broth, cook for 5 minutes and add the cornflour mixture.
Stir well.
Remove from fire as the sauce starts to thicken.
Place fried fish fillets on a serving dish and pour the sauce over the fish.
Garnish with spring onions and chillies.
VEGETARIAN FUKIEN FISH IN GINGER SAUCE:
Use 1/2 kg. mock fish fillet instead of fish and proceed as instructed above.
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