International Recipes
Crispy Fish with Sauce
Ingredients
- 4 large Chinese dried black mushrooms
- 1 tablespoon peeled, minced fresh ginger
- 2 teaspoons minced garlic
- 1/3 cup thinly sliced carrots
- 1/3 cup thinly sliced bamboo shoots
- 1/3 cup snow peas, cut in half lengthwise
- 1 tablespoon rice wine
- 2 cups chicken broth
- 1/3 cup oyster sauce
- 3/4 teaspoon salt
- 1 teaspoon granulated sugar
- 1/3 cup soy sauce
- 2 teaspoons rice vinegar
- 3 tablespoons cornstarch mixed with 3 tablespoons water
- 2 tablespoons peanut oil
- 1 teaspoon sesame oil
- Shake of white pepper
- Firm fish filets
Instructions
- Soak the dried mushrooms in water to cover, and set aside.
- Mince ginger and garlic and put into a small dish. Cut carrots, bamboo shoots, and snow peas and combine in a small bowl.
- Combine rice wine, chicken broth, oyster sauce, salt, sugar, soy sauce and vinegar in a small bowl.
- Combine cornstarch with water in a small dish.
- Remove dried mushrooms from bowl and squeeze out excess liquid. They should be fully hydrated, if not, let them soak longer. Trim and discard stems. Cut into 1/2 inch wide strips and place in dish with carrots.
- Heat wok over high heat for 2 to 3 minutes.
- Add vegetable oil and heat 30 seconds.
- Move the wok around so the oil coats the sides.
- Add ginger mixture and stir 15 seconds.
- Add vegetables and stir quickly. Add chicken broth mixture and simmer briefly then add cornstarch. Bring
to a boil.
- Add sesame oil, a little white pepper (black can be substituted) and pour over hot fried fish.
- Cut fish filets into serving sizes. Soak in salt water for 30 minutes. Drain and rinse. Pat dry.
- Dip in beaten egg and coat well with cornstarch.
- Fry in hot oil to cover until golden brown. Remove with a slotted spoon. Drain briefly and transfer to serving platter. Ladle sauce over fish.