Deep-fried fish squares szechwan style

6 Servings

Ingredients

Quantity Ingredient
2 Dried black mushrooms
2 tablespoons Bamboo shoots
½ Fresh red chili pepper
1 Scallion stalk
2 Or
3 slices Fresh ginger root
¼ cup Lean pork
1 pounds Fish fillets
½ teaspoon Salt
1 dash Pepper
Flour
1 Egg
3 tablespoons Sherry
5 tablespoons Flour
Oil for deep-frying
2 tablespoons Oil
1 teaspoon Vinegar
3 tablespoons Soy sauce
2 tablespoons Oil
½ teaspoon Ground chili pepper
1 tablespoon Sherry
1 teaspoon Soy sauce
1 cup Stock
½ teaspoon Hot pepper oil (see recipe)
2 tablespoons Sherry
1 tablespoon Cornstarch
2 tablespoons Water
1½ teaspoon Sugar

Directions

1. Soak dried mushrooms.

2. Mince bamboo shoots, fresh chili pepper, scallion, ginger root and soaked mushrooms. Mince or 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 fish, a few pieces at a time, and deep-fry until light golden (about 2 minutes). Drain on paper toweling.

6. Heat the second quantity of oil. Add minced vegetables and stir-fry 2 minutes. Stir in vinegar and soy sauce to heat; then remove vegetables from pan.

7. Heat remaining oil. Add minced pork and stir-fry until it loses its pinkness (1 to 2 minutes). Add ground chili pepper and the second quantity of sherry; stir-fry another 2 minutes. Stir in remaining soy sauce.

8. Return vegetables. Add stock, hot pepper oil and remaining sherry. Stir to heat through. Add fish and simmer, uncovered, 3 to 5 minutes.

9. Blend cornstarch and cold water to a paste; then stir in to thicken.

Stir in sugar and serve.

NOTE: Use the fillets of thick fish, such as bass, halibut or pike.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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