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Ingredientes
- 1 whl sea bass or possibly yellow fish - (2 lbs) scaled, and
- Â Â eviscerated
- 1/2 c. Shaoxing cooking wine
- Â Â (Chinese rice wine)
- 2 Tbsp. chopped peeled fresh ginger
- Â Â Vegetable oil for frying
- 2 c. rice flour
- Â Â Kosher salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 lrg Large eggs
- 1 Tbsp. vegetable oil
- 2 Tbsp. minced garlic
- 2 Tbsp. chopped peeled fresh ginger
- 1 x star anise
- 1 med yellow onion thinly sliced
- 1 c. julienned carrots
- 1 x red bell pepper stemmed, seeded,
- Â Â and julienned
- 1 c. chicken stock
- Â Â (homemade or possibly low-sodium canned)
- 1/4 c. dark brown sugar - (firmly packed)
- 1 c. rice vinegar
- 2 Tbsp. soy sauce
- 1/4 c. chili sauce
- 2 c. diced (1/2") fresh pineapple
- 2 Tbsp. cornstarch
- 1/4 c. water
- Â Â Kosher salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. sliced green onions, white and green
Direcciones
- To make the Fish: Score each side of the fish with 3 diagonal cuts. Put the fish in shallow dish and pour over the rice wine. Using your hands, rub the ginger all over the fish, pressing some of it into the cuts. Set aside for 10 min, turning once.
- Meanwhile, fill a fryer with oil and preheat to 370 degrees.
- Put the flour in a dish and season the flour with salt and pepper, to taste. Whisk together the Large eggs in a shallow bowl. Remove the fish from the wine and dredge both sides in the rice flour, shaking off any excess. Dip both sides of the fish in the egg and dredge again in the flour.
- Holding the fish by the tail, gently lower the fish into the warm oil and cook till golden and cooked through, about 10 min. Drain on a paper towel-lined plate and transfer to a large serving platter. Set aside in a hot spot while you make the sauce.
- To make the Sauce: Heat the oil in a large wok over high heat. Add in the garlic and cook, stirring, till golden, about 1 minute. Add in the ginger and star anise and cook, stirring, till fragrant, about 30 seconds. Add in the onion and cook, stirring, till somewhat soft, about 2 min. Add in the carrots and pepper and cook, stirring, till crisp-tender, about 3 min more. Pour in the chicken stock and bring to a boil. Add in the brown sugar, vinegar, soy sauce, chili sauce, and pineapple and stir to combine. Return the sauce to a boil.
- Meanwhile, whisk together the cornstarch and water in a small bowl.
- Whisk the cornstarch mix into the sauce and return to a boil while whisking. Boil till thickened. Season the sauce with salt and pepper, to taste. Remove from the heat and stir in the green onions. Pour the sauce over fish and serve immediately.
- This recipe yields about 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 761g | |
| Recipe makes 2 servings | |
| Calories 985 | |
| Calories from Fat 133 | 14% |
| Total Fat 15.04g | 19% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.18g | |
| Cholesterol 214mg | 71% |
| Sodium 1409mg | 59% |
| Potassium 979mg | 28% |
| Total Carbs 182.62g | 49% |
| Dietary Fiber 8.8g | 29% |
| Sugars 35.43g | 24% |
| Protein 23.27g | 37% |
