SZECHUAN FRIED FISH FILLET
The batter used to coat this fish can be modified to your own preference just remember the more starch you use in the batter the thicker the coating and the more sauce it will soak up. You can toss the finished product in the sauce or plate the fillet on a bed of lettuce and then sauce then.
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4 each six ounce fish fillets, dredged in seasoned flour/corn starch
4 ounces or more of fish batter, your choice … SEE coatings & batters
4 ounces sliced Chinese mushrooms, fresh or dried/rehydrated
2 ounces minced bamboo shoots
2 ounces minced ginger
2 ounces slice hot chilies, or chili paste
2 ounces sliced green onions
2 ounces soy and rice wine combined
1 teaspoon sugar
4 ounce minced pork, chicken or prawns
To taste shrimp or chicken base
4 ounces fish or chicken stock, water and base will do
2 tablespoons corn starch slurry
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- Dredge then batter fish filets
- Deep fry till cooked, reserve warm
- Wok minced protein till cooked, remove and reserve
- Wok mushrooms, bamboo shoots ginger, chilies & onions till fragrant
- Add rice wine, soy, sugar and minced protein
- Add stock, and shrimp base to taste
- Add corn starch slurry to thicken
- GENTLY fold in batter fish fillets, or sauce them on a plate
