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Receta Deep Fried Fish Squares Szechwan Style

by Global Cookbook

Ingredientes

2 x Dry black mushrooms 2 Tbsp. Bamboo shoots 1/2 x Fresh red chili pepper 1 x Scallion stalk 2 x Or possibly 3 slc Fresh ginger root 1/4 c. Lean pork 1 lb Fish fillets 1/2 tsp Salt 1 dsh Pepper Flour 1 x 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 Grnd chili pepper 1 Tbsp. Sherry 1 tsp Soy sauce 1 c. Stock 1/2 tsp Warm pepper oil (see recipe) 2 Tbsp. Sherry 1 Tbsp. Cornstarch 2 Tbsp. Water 1 1/2 tsp Sugar

Direcciones

1. Soak dry mushrooms.
2. Mince bamboo shoots, fresh chili pepper, scallion, ginger root and soaked mushrooms. Mince or possibly grind the pork.
3. Cut fish fillets in 2-inch squares. Season with salt and pepper. Dredge lightly in flour.
4. Beat egg; then blend in sherry and remaining flour to make a batter. Dip fish squares in batter to coat.
5. Meanwhile heat oil. Add in fish, a few pcs at a time, and deep-fry till light golden brown (about 2 min). Drain on paper toweling.
6. Heat the second quantity of oil. Add in chopped vegetables and stir-fry 2 min. Stir in vinegar and soy sauce to heat; then remove vegetables from pan.
7. Heat remaining oil. Add in chopped pork and stir-fry till it loses its pinkness (1 to 2 min). Add in grnd chili pepper and the second quantity of sherry; stir-fry another 2 min. Stir in remaining soy sauce.
8. Return vegetables. Add in stock, warm pepper oil and remaining sherry. Stir to heat through. Add in fish and simmer, uncovered, 3 to 5 min.
9. Blend cornstarch and cool water to a paste; then stir in to thicken.
10. Stir in sugar and serve.
11. NOTE: Use the fillets of thick fish, such as bass, halibut or possibly pike.

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