Ginger Chili Fish Recipe
Ingredients
SAUCE
1 can (8 ounces) tomato sauce
2 tablespoons dry sherry
1 tablespoon minced fresh ginger
1 tablespoon Chinese chili sauce
1 tablespoon water
1 tablespoon soy sauce
2 teaspoons sugar
3 cloves garlic, crushed
FISH
1 pound fresh or thawed frozen fish fillets
1 cup all-purpose flour
1/3 cup cornstarch
3/4 cup water
1 egg white
1/2 teaspoon salt
Vegetable oil for frying
Directions
For sauce, combine all sauce ingredients in medium saucepan.
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.
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.
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