>Deep-Fried Fish Squares Szechwan-Style

Ingredients:
  • 2 Dried black mushrooms
  • 2 Tbsp Bamboo shoots
  • 1/2 Fresh red chili pepper
  • 1 Scallion stalk
  • 2 or 3 sl Fresh ginger root
  • 1/4 cup Lean pork
  • 1 lbs Fish fillets
  • 1/2 tsp Salt
  • 1 ds Pepper
  • Flour
  • 1 Egg
  • 3 Tbsp Sherry
  • 5 Tbsp Flour
  • Oil for deep-frying
  • 2 Tbsp Oil
  • 1 tsp Vinegar
  • 3 Tbsp Soy sauce
  • 2 Tbsp Oil
  • 1/2 tsp Ground chili pepper
  • 1 Tbsp Sherry
  • 1 tsp Soy sauce
  • 1 cup Stock
  • 1/2 tsp Hot pepper oil (see recipe)
  • 2 Tbsp Sherry
  • 1 Tbsp Cornstarch
  • 2 Tbsp Water
  • 1-1/2 tsp Sugar
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Preparation:

Soak dried mushrooms.

Mince bamboo shoots, fresh chili pepper, scallion, ginger root and soaked mushrooms. Mince or grind the pork.

Cut fish fillets in 2-inch squares. Season with salt and pepper. Dredge lightly in flour.

Beat egg; then blend in sherry and remaining flour to make a batter. Dip fish squares in batter to coat.

Meanwhile heat oil. Add fish, a few pieces at a time, and deep-fry until light golden (about 2 minutes). Drain on paper toweling.

Heat the second quantity of oil. Add minced vegetables and stir-fry 2 minutes. Stir in vinegar and soy sauce to heat; then remove vegetables from pan.

Heat remaining oil. Add minced pork and stir-fry until it loses its pinkness (1 to 2 minutes).

Add ground chili pepper and the second quantity of sherry; stir-fry another 2 minutes. Stir in remaining soy sauce.

Return vegetables. Add stock, hot pepper oil and remaining sherry. Stir to heat through. Add fish and simmer, uncovered, 3 to 5 minutes.

Blend cornstarch and cold water to a paste; then stir in to thicken. Stir in sugar and serve.

NOTE: Use the fillets of thick fish, such as bass, halibut or pike.

Servings:
Source:
Submitted by: Recipe Group Member
Date:






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