Sweet and Sour Fish with Mushrooms Recipe
Ingredients
| Chinese mushrooms | 3 , dried | |
| Cod fillets | 1 1/4 Pound | |
| Monosodium glutamate | 1 Tablespoon | |
| Soy sauce | 3 Tablespoon | |
| Onions | 2 | |
| Cornstarch | 3 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Oil | 2 Pint | |
| Tomato ketchup | 7 Tablespoon | |
| Wine vinegar | 3 Tablespoon | |
| Sugar | 4 Teaspoon |
Directions
Soak the mushrooms in hot water.
Cut the fish into 1 1/2-inch cubes.
Sprinkle over the mono- sodium glutamate and soy sauce and leave for 10 minutes.
Peel and slice the onions; drain the mushrooms.
Mix 1 1/2 tablespoons of the cornstarch with the flour.
Roll the fish cubes in the flour mixture.
Heat the oil and fry the fish cubes in the oil until golden brown.
Drain on paper towels and keep warm.
Fry the onion slices in 3 tablespoons oil in a frying pan.
Add the mushrooms, heat through and mix with the fish cubes.
Mix the ketchup, vinegar, sugar and remaining cornstarch together.
Cook, stirring, over a moderate heat until the sauce thickens.
Serve separately.
Cut the fish into 1 1/2-inch cubes.
Sprinkle over the mono- sodium glutamate and soy sauce and leave for 10 minutes.
Peel and slice the onions; drain the mushrooms.
Mix 1 1/2 tablespoons of the cornstarch with the flour.
Roll the fish cubes in the flour mixture.
Heat the oil and fry the fish cubes in the oil until golden brown.
Drain on paper towels and keep warm.
Fry the onion slices in 3 tablespoons oil in a frying pan.
Add the mushrooms, heat through and mix with the fish cubes.
Mix the ketchup, vinegar, sugar and remaining cornstarch together.
Cook, stirring, over a moderate heat until the sauce thickens.
Serve separately.
Chef
