Szechuan Deep Fried Fish

Szechuan Deep Fried Fish

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Course: Main Course
Cuisine: Sichuan
Servings: 1 serving

Ingredients

  • scallions ("inchers")
  • bamboo shoots
  • mushrooms ("a few")
  • 1 fork ginger
  • 1 fork garlic
  • 2 ounces pork (ground)
  • 1 teaspoon hot oil
  • 1 teaspoon sugar
  • 2 Tablespoons soy sauce
  • 2 Tablespoons sherry
  • ¾ cup veggie stock
  • hot black bean sauce ("small amount")
  • corn starch slurry
  • red pepper flakes

Fish

  • 4 ounces fish
  • 5 Tablespoons rice flour
  • 3 Tablespoons sherry
  • 1 egg (+/-)

Instructions

Prep Fish

  • Cut fish into 2" cubes. Season with salt and pepper.
  • Dredge in rice flour.
  • Make a batter with the rice flour, sherry, and egg. Dredge floured in batter and fry until golden brown.
  • Remove from oil and place on towels to drain excess oil.

Stir Fry

  • Oil in wok.
  • Add veggies. Add garlic and ginger.
  • Add pork, hot oil, sugar, soy, sherry, black bean sauce, and veggie stock.
  • Add fried fish.
  • Thicken with corn starch slurry.
  • Spice with red pepper flakes if heat is desired.
  • Serve on rice donut in bed of napa cabbage.

Notes

Variation of recipe from “The 1000 Classic Chinese Recipes.”
 

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