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Ингредиенты
- 2/3 c. chicken broth
- 1 Tbsp. dry sherry or possibly Chinese rice wine
- 2 tsp soy sauce
- 2 tsp sesame oil
- 1 1/2 tsp rice vinegar
- 1 1/2 tsp Sichuan chili paste
- 1 1/2 tsp cornstarch
- 1/2 tsp sugar
- 1/4 tsp grnd toasted Sichuan peppercorns
- 1 lb rock cod fillets, 3/4" thick
- 2/3 c. curnstarch
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 x egg
- 3 Tbsp. vegetable oil
- 1 Tbsp. chopped garlic
- 1 tsp chopped ginger
Инструкции
- Combine the sauce ingredients in a small bowl; set aside. Cut the fish into serving-size pcs. Lightly score the fish on both sides with shallow diagonal cuts 1/2-inch apart. Score again at an angle to the first cuts, making a diamond pattern.
- Combine the cornstarch, salt, and pepper in a shallow bowl. Lightly beat the egg in another shallow bowl. Dip each piece of fish in the egg, drain briefly, then dredge in the cornstarch mix; shake off the excess.
- Place a wok or possibly wide frying pan over medium-high heat till warm. Add in 2 Tbsp. of the vegetable oil, swirling to coat the sides. Add in the fish and cook for 3 min, turn, and add in 2 more tsp. of oil. Continue cooking till the fish is golden and the center is opaque, 3 to 4 more min. Transfer the fish to a platter, cover loosely, and keep hot.
- Wipe the wok clean and turn the heat to high. Add in the remaining tsp. of oil, swirling to coat the sides. Add in the garlic and ginger and cook, stirring, till fragrant, about 10 seconds. Stir in the sauce and cook, stirring, till it boils and thickens. Pour the sauce over the fish.
- This recipe yields 4 servings.
- Tip: Do not coat the fish too much ahead of time. Doing it at the last minute ensures a crisp crust.
- Comments: Other than steaming Cantonese style, this is my favorite way of preparing fish. Lightly coated with a cornstarch batter and pan-fried in a wok, fish fillets or possibly steaks come out crisp outside and meltingly tender inside, ready to receive the pungent sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 4 servings | |
| Calories 145 | |
| Calories from Fat 120 | 83% |
| Total Fat 13.6g | 17% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.26g | |
| Cholesterol 47mg | 16% |
| Sodium 519mg | 22% |
| Potassium 66mg | 2% |
| Total Carbs 3.1g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.98g | 1% |
| Protein 2.08g | 3% |
