Title: COD IN SPICY SAUCE
Categories: Seafood, Chinese, Main dish
Yield: 4 servings
4 ea Fillets of fresh cod *
1 ea Egg white
2 tb Cornstarch
2 c Oil for frying
1 ea Clove garlic
1/2 ea Leek
7 ea Chives or scallions
1 ea Bean curd
2 tb Peanut oil
4 oz Ground beef
2 tb Soy sauce
2 c Stock
2 tb Rice wine
1 tb Cornstarch mixed w/ 2 tb H2O
1/2 ts Chili powder
2 ts Sesame oil
* or well soaked Salt Cod.
Cut cod diagonally in 4 pieces. Agitate the egg white
and press between the fingers so that they jellylike
part and the liquid part blend evenly. Dip fish in the
egg white and then coat with cornstarch. Fry lightly
in oil at 300F. chop garlic and leek finely. chop
the chives into 1 inch lengths. Remove excess
moisture from the bean curd by cutting the cake in
half horizontally, then in 8 squares and wrap in clean
dry cloth. Heat the wok. Add peanut oil and stir fry
the meat until well cooked. Add 1 tb soy sauce. stir
and pour in heated stock. Add fried cod followed by
rice wine and remaining soy sauce. Cook 5 - 6
minutes. Add bean curd, cook 3 - 4 minutes. Stir in
cornstarch mixture to thicken (the bean curd will
break up if you mix too vigorously). Add chili
powder, chives, a few drops of sesame oil.
