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Hunan Style Fish Fillets
Submitted by daybreak
03/18/2007
03/18/2007
| marinated, deep fried fish
Servings: 4 | |
| Ingredients: Ingredients 1/4 cup dry sherry 2 tablespoon soy sauce 1 pound any firm-fleshy fish fillet 4-5 fresh chilies, preferably red 3 scallions 1 knob fresh ginger root, about 3 inches 6 cloves garlic 1/2 cup water 1/4 cup tomato catsup 1/4 cup red wine vinegar 2 tablespoons Red Devil or your favorite chili sauce 8 cups oil 1/2 cup cornstarch, approximately 2 tablespoons cornstarch mixed with 4 tablespoons cold water found at http://www.fresh-seafood.net/ |
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| Instructions: Combine the sherry and soy sauce in a bowl. Lightly score the fillets both sides. Marinate in soy sauce mixture for 30 minutes. Open the chilies lengthwise, then remove and discard the seeds; cut into thin strips, then into small dice. Peel the ginger and cut 8 thin lengthwise slices. Shred and then mince the ginger. Peel, smash and mince garlic. Wash and trim scallions, split in half, then cut into 1/8-inch dice. Combine minced ingredients in a bowl. Combine water, catsup, vinegar, and Red Devil sauce in another bowl. Place 8 cups oil in a wok and heat 375 degrees. At the same time, remove 1/4 cups oil to a heavy skillet, heat, and add the minces ingredients. Stir for 1 minute, add the liquid mixture, bring to the boil, reduce to a bare simmer, and cover. Drain the fish fillets. Pat dry and dredge in cornstarch. When the oil reaches 375 degrees, shake off the excess starch, lower the fillets into the oil, and fry until lightly browned. Remove with the large strainer. Allow the oil to heat for 2 minutes, then return the fillets to the oil for 15 seconds to further crisp the outside. Remove to a platter. Remove cover from the skillet. Re-stir the cornstarch and water, then slowly trickle into the sauce. Stir constantly until the desired consistency is reached ( Some like it thin.) Pour sauce over fillets and serve immediately. |
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