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Very nice little chinese recipe from my mother (not that she's Chinese, or that there'd be anything wrong if she was). the batter on the fish is almost like a tempura, especially seeing as the fish really doesn't need long to cook.
I would also use a fish that is going to stay together during the cooking process.
Ingredients
Makes 0 servings
- FISH & BATTER
- 500gm fish fillets
- 1 cup plain flour
- ⅓ cup cornflour
- 1 egg white
- ¾ cup water
- Oil for deep frying
- SAUCE
- 1 tablespoon oil
- 1 tablespoon grated ginger
- 3 cloves garlic
- ¼ cup tomato sauce
- ¼ cup chilli sauce
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 2 tablespoons dry sherry
- 2 tablespoons water
Preparation
To make Batter;
Sift flour & cornflour into bowl, make well in centre & add egg white & water. Mix to a smooth batter, beating well.
To make sauce;
Place oil, ginger, crushed garlic, tomato sauce and chilli sauce in pan. Stir over medium heat for 1 minute. Add remaining ingredients & mix well. Stir over a low heat & keep warm.
Start some rice to accompany. When half finsihed, start frying fish
Heat oil in large pan. Dip pieces of fish in batter to coat completely. Drain excess batter & lower into oil; cook until golden brown and cooked through – about five minutes. Cooking time will depend on thickness of fish. Drain on absorbent paper.
Serve Fish on top of rice & spoon over sauce to finish.
Comments
sounds fantastic ... any photos ... ?
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