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Receta Firecracker Fish (Aka Sweet And Sour Pinecone Fish)
by Global Cookbook

Firecracker Fish (Aka Sweet And Sour Pinecone Fish)
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Ingredientes

  • 1/2 lb skin-on fish fillet
  • 2 x Large eggs lightly beaten
  • 1/2 c. flour
  • 1/4 c. finely-diced onion
  • 2 slc ginger chopped
  • 1 x red chile finely diced
  • 1/4 c. diced pineapple
  • 1/2 c. toasted pinenuts Veg. oil for deep-frying
  • 1/2 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp freshly-grnd white pepper
  • 1/2 c. soup stock
  • 1/3 c. rice vinegar
  • 2 Tbsp. chili garlic sauce
  • 1/4 c. sugar
  • 1/2 tsp salt
  • 2 tsp cornstarch dissolved in
  • 4 tsp water

Direcciones

  1. Cut fish fillet into 2- by 2-inch pcs. Score flesh side of fish with shallow diagonal cuts; score again at a 90 angle to the first cuts, keeping skin intact.
  2. Combine fish and marinade ingredients in a bowl; stir to coat. Let stand 10 min.
  3. Dip fish pcs in egg, then coat all surfaces with flour. Shake to remove excess; set aside. Combine sauce ingredients in a bowl; set aside.
  4. Heat veg. oil for deep-frying over medium heat. Add in fish pcs, flesh-side down; deep-fry 2 to 3 min or possibly till golden. Remove and drain on paper towels. Arrange on a serving plate.
  5. Heat 1 Tbsp. veg. oil in a warm wok over medium heat. Add in onion, ginger, and red chile; stir-fry till fragrant. Add in pineapple and sauce; cook 30 seconds. Add in cornstarch solution; cook, stirring, till sauce thickens. Pour sauce over fish and sprinkle with pinenuts.
  6. This recipe yields 4 to 6 servings.