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Braised Fish Fillet
Author: Mr. Go 1 lb mackarel fillet (if unavailable, replace with sea bass, swordfish or trout)
1/2 tblspn rice wine
1/2 tspn salt
1 egg white
1/2 tblspn corn starch
3 cups frying oil
1 tblspn chopped green onion
1 tblspn chopped ginger
1-1/2 tblspn rice wine
2 tspn sugar
1 cup soup stock
1. Cut fillet diagonally, into thin slices. Mix with rice wine and salt and soak for 20 minutes.
2. Add egg white and corn starch and mix.
3. Heat oil, deep-fry fish slices over low heat until color changes, remove and drain. As a variation, you may also boil fish slices until color changes.
4. Leave about 3 tblspn of oil in pan and reheat. Stir-fry onion, ginger and rice wine until fragrant. Add 1/2 tspn salt, sugar, 2 tspn corn starch and soup stock and heat until liquid boils.
5. Add fish slices and 1 tblspn oil. Toss ingredients lightly to mix. Remove and serve.
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