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21 August 2014,11:18 by
D.Sumithra

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SZECHUAN FISH

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
15 minutes

Preparation Method :

  • To prepare the garnish, choose unblemished chilli peppers with the stems on. Using a small, sharp knife, cut the peppers in strips, starting from the pointed end.
  • Cut down to within 1.25 cm / ½ inch of the stem end. Rinse out the seeds under cold running water and place the peppers in iced water.
  • Leave the peppers to soak for at least 4 hours or overnight until they open up like flowers.
  • Cut the fish fillets into pieces and season with salt and pepper. Beat the egg well and add flour and wine to make a batter. Dredge the fish lightly with flour and then dip into the batter. Mix the fish well.
  • Heat a wok and when hot, add enough oil to deep-fry the fish. When the oil is hot, fry a few pieces of fish at a time, until golden brown. Drain and proceed until all the fish is cooked.
  • Heat the oil in the wok and add the ham, ginger, diced chilli pepper, water chestnuts and spring onions. Cook for about 1 minute and add the soy sauce and vinegar.
  • Stir well and cook for a further 1 minute. Remove the vegetables from the pan and set them aside.
  • Add the stock to the wok and bring to the boil. When boiling, add 1 spoonful of the hot stock to the corn flour mixture. Add the mixture back to the stock and reboil, stirring constantly until thickened.
  • Stir in the sugar and return the fish and vegetables to the sauce. Heat through for 30 seconds and serve at once.

INGREDIENTS

  • 500 grams whitefish fillets           
  • Pinch salt and pepper
  • 2 eggs
  • 6 tablespoons flour
  • 100 ml tablespoons white wine
  • Sesame Oil for frying
  • 100 grams cooked ham, cut in small dice
  • 1 inch piece fresh ginger, finely diced
  • 2 green chilli pepper, cored, seeded and finely diced
  • 8 water chestnuts, finely diced
  • 6 spring onions, finely chopped
  • 5 tablespoons light soy sauce
  • 2 teaspoon cider vinegar or rice wine vinegar
  • 1 teaspoon ground Szechuan pepper
  • 300 ml light stock
  • 2 tablespoon corn flour dissolved with water
  • 3 teaspoons sugar

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