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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Picked up a cookbook by a celebrity Chinese chef 'Pei Mei'. All of the recipes I have cooked from it so far are great, this is one of them from Southern China and my first post. Ingredients:
1 lb fish, i use white fleshed fish without a strong flavour ie basa (fillet) |
1/2 cup diced onion |
1/3 cup diced black mushrooms (i use dried soaked in warm water for 15 mins) |
2 tablespoons frozen peas |
1 egg white |
1 tablespoon cornflour |
1/2 teaspoon salt |
1/2 cup cornflour |
3 tablespoons sugar |
3 tablespoons vinegar |
6 tablespoons water |
3 tablespoons tomato ketchup |
1 tablespoon wine (chinese cooking) |
2 teaspoons cornflour |
1/2 teaspoon salt |
1 teaspoon sesame oil |
6 cups oil (i use about 2) |
Directions:
1. Cut fish crosswise 2 inches long, 1 1/2 inches wide and 1/4 inch thick. Marinate with 1 egg white, 1 tbspn cornflour, 1/2 tspn salt for about 1/2 hour.
2. Prepare seasoning sauce in a bowl and set aside.
3. Coat each piece of sliced fish in cornflour (1/2 cup), then quickly drop in heated oil (wok) to deep fry about 1/2 minute until golden brown. Remove fish and drain off oil.
4. Heat 2 tbspns oil in frypan or wok, fry the onion, mushrooms and seasoning sauce, stir briskly until thickened. Add green peas and fried fish, turn off the flame and stir until blended, serve immediately (with rice).
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