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Ginger Chili Fish Recipe
|Tomato sauce||8 Ounce (1 Can)|
|Dry sherry||2 Tablespoon|
|Minced fresh ginger||1 Tablespoon|
|Chili sauce||1 Tablespoon (Chinese)|
|Soy sauce||1 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Fish fillets||1 Pound (Fresh / Frozen, Thawed)|
|All purpose flour||1 Cup (16 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
Serving size: Complete recipe
Calories 5150 Calories from Fat 3994
% Daily Value*
Total Fat 452 g695.3%
Saturated Fat 57.5 g287.6%
Trans Fat 0 g
Cholesterol 300 mg
Sodium 2564.3 mg106.8%
Total Carbohydrates 183 g61.1%
Dietary Fiber 8.1 g32.4%
Sugars 23.3 g
Protein 101 g202.9%
Vitamin A 25.2% Vitamin C 59.9%
Calcium 32.7% Iron 47.4%
*Based on a 2000 Calorie diet
Bring to a boil; cook and stir 2 minutes.
Remove from heat.
For fish, remove skin from fillets.
Cut fillets into 1-inch pieces.
Combine flour, cornstarch, water, egg white and salt.
Beat with whisk until smooth.
Heat oil in wok or large saucepan over high heat to 375°F.
Dip fish pieces, a few at a time, in batter; drain slightly then add to wok and cook until golden, about 5 minutes.
Drain on paper towels.
Remove oil from wok.
Place fish and sauce in wok.
Cook over medium heat, tossing lightly, until fish is heated through and coated with sauce, about 2 minutes.