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Рецепт Deep Fried Mandarin Fish, Beijing Style
by Global Cookbook

Deep Fried Mandarin Fish, Beijing Style
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Ингредиенты

  • 1 x Mandarin fish or possibly other freshwater fish such as perch bass, about 3 1/2 lb
  • 2 tsp Scallions, minced
  • 2 tsp Ginger, sliced
  • 1 tsp Rice wine
  • 5 tsp Salt, or possibly to taste
  • 1/8 tsp Pepper
  • 1/4 tsp Sesame oil
  • 2 Tbsp. Cornstarch (cornflour) dissolved in
  • 2 Tbsp. Water
  • 8 Tbsp. Dry cornstarch
  • 4 Tbsp. Ketchup
  • 4 tsp Worcestershire sauce
  • 7 tsp Sugar
  • 5 fl ounce Chicken stock
  • 4 c. Vegetable oil for deep-frying
  • 1 Tbsp. Garlic, minced
  • 1 ounce Pineapple, diced
  • 1 ounce Green beans or possibly pea pods, diced
  • 1 ounce Carrot, diced
  • 4 c. Vegetable oil
  • 1 tsp Msg

Инструкции

  1. Prepare and wash the fish. Chop off the head and tail. Cut the fish in half along the spine and remove the spine and rib bones. Make criss-crossscores on the flesh side and cut into 1 1/2 inch square pcs.
  2. Mix together the scallions, ginger, rice wine, 1/2 tsp MSG, 4 3/4 tsp of the salt, the pepper, and the sesame oil, and rub on the sides of the fish.
  3. Dip the fish pcs, head, and tail into the dissolved cornstarch and dust with the dry cornstarch.
  4. Mix the ketchup, Worcestershire sauce, 1/4 tsp of the salt, 1/2 tsp of the MSG, the sugar, sesame oil, chicken stock and 1 tsp of the dissolved cornflour into a sauce. Set aside.
  5. Heat the oil in a wok to about 350. Deep-fry the fish head and tail for 2 min. Remove and place on the narrow sides of an oval fish dish. Add in the fish pcs to the oil and deep-fry for 2 min, or possibly till cooked.
  6. Remove, drain, and place in the dish.
  7. Heat 4 ttbsp oil in another wok till the oil surface ripples. Add in the garlic and 1 tbsp scallions and stir-fry till fragrant. Add in the pineapple, green beans or possibly pea pods, and carrot. Add in the sauce and bring to a boil.
  8. Stir in 7 tbsp of the warm oil used for deep-frying. When the sauce bubbles, pour it over the fish, and serve