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Red Envelope Fish Recipe
|Slivered chinese sweet mixed pickles/Sweet gherkins||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 1⁄2 Tablespoon|
|Hot pepper sauce||3⁄4 Teaspoon|
|Cornstarch||1 Tablespoon, mixed with 2 tablespoons water|
|Firm white fish fillets||1 1⁄2 Pound (Mild Flavored, Such As Red Snapper / Halibut / Sea Bass, Each About 3/4 Inch Thick)|
|Egg||1 , lightly beaten|
|Flour||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Dry Coating)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Slivered green onion||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 1648 Calories from Fat 574
% Daily Value*
Total Fat 65 g100%
Saturated Fat 7.4 g37%
Trans Fat 0 g
Cholesterol 661.5 mg
Sodium 3728.2 mg155.3%
Total Carbohydrates 143 g47.8%
Dietary Fiber 3.2 g12.7%
Sugars 96 g
Protein 132 g263.6%
Vitamin A 48.7% Vitamin C 15.9%
Calcium 41.3% Iron 25.4%
*Based on a 2000 Calorie diet
Place over medium-high heat and cook, stirring, until sauce boils and thickens slightly.
Keep warm while preparing fish.
Cutting only 1/2 inch deep into fish, score fillets lengthwise at 1-inch intervals.
Then score fish crosswise at 1-inch intervals.
Lightly sprinkle fish with salt and pepper.
Place egg and flour in separate shallow bowls.
Dip fish in egg, drain briefly, then dredge with flour, shaking off excess.
Cooking Set wok in a ring stand and add oil to a depth of about 2 inches.
Over high heat, bring oil to 375°F.
Slowly dip fish fillets into hot oil and cook, turning occasionally, for 3 minutes or until golden brown.
Lift out and drain on paper towels.
Transfer to a platter.
Pour warm sauce over fish.
Garnish with green onion.