Title: SWEET AND SOUR FISH
Categories: Chinese, Seafood
Yield: 4 servings
1 1/4 lb Firm white fish fillets,
-such as cod, sea bass, or
Halibut, cut into 1 1/2 x 2
-inch strips
1/2 ts Salt
1/4 ts White pepper
Sweet and Sour Sauce
1/2 c Water
1/2 c Distilled white vinegar
1/3 c Packed brown sugar
1/4 c Chinese pickled cucumber
-(optional)
3 tb Ketchup
1/4 ts Salt
1/4 ts Hot pepper sauce
1 pn White pepper
Flour for dry-coating
1 Egg, lightly beaten
Cornstarch for dry-coating
Vegetable oil for
-deep-frying
1/2 sm Carrot, cut into match-stick
-pieces
1 Green onion (including top)
-cut into 2-inch slivers
2 ts Cornstarch mixed with 1
-tablespoon water
Some cooks are surprised to see ketchup used in
Chinese cooking. They might be less surprised if they
knew that the name (and the condiment) came from Asia
in the first place. "Ketjap" (or "kecap", both
pronounced the same) is a Malay word meaning "seasoned
Sauce."
Preparation:
Sprinkle fish with salt and pepper and set aside.
Combine sweet and sour sauce ingredients in a medium
bowl and set aside.
Place flour, egg and cornstarch in separate bowls.
Coat each piece of fish with flour, shaking off
excess. Dip fish in egg, then dredge with cornstarch.
Set aside for 10 minutes.
Cooking:
Set wok in a ring stand and add oil to a depth of
about 2 inches. Over high heat, bring oil to 360
deg.F. Add fish,a few pieces at a time, and cook for 4
minutes or until golden brown. Lift out and drain on
paper towels. Keep warm in a 200 deg.F oven while
cooking remaining fish.
Bring sauce to a boil over medium-high heat. Add
carrot and green onion and cook for 30 seconds. Add
cornstarch solution and cook, stirring until sauce
boils and thickens.
Pour sauce on a platter. Arrange fish over sauce and
serve immediately.
Source: A Wok For All Seasons by Martin Yan Posted by
Charles Walstrom 7/92
