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Deep Fried Fish Squares Szechwan Style

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Deep Fried Fish Squares Szechwan Style is a lovely recipe you will thank me for. Everyone who tastes this Deep Fried Fish Squares Szechwan Style recipe of mine recommends the same to their friends and family. Good one to check out!
  Dried black mushrooms 2
  Bamboo shoots 2 Tablespoon
  Fresh red chili pepper 1⁄2
  Scallion stalk 1
  Fresh ginger root slices 3
  Lean pork 1⁄4 Cup (4 tbs)
  Fish fillets 1 Pound
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Flour 1 Cup (16 tbs)
  Egg 1
  Sherry 3 Tablespoon
  Flour 5 Tablespoon
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Oil 2 Tablespoon
  Vinegar 1 Teaspoon
  Soy sauce 3 Tablespoon
  Ground chili pepper 1⁄2 Teaspoon
  Sherry 1 Tablespoon
  Soy sauce 1 Teaspoon
  Stock 1 Cup (16 tbs)
  Hot pepper 1⁄2 Teaspoon
  Oil 1⁄2 Teaspoon
  Sherry 2 Tablespoon
  Cornstarch 1 Tablespoon
  Water 2 Tablespoon
  Sugar 1 1⁄2 Teaspoon

1. Soak dried mushrooms.
2. Mince bamboo shoots, fresh chili pepper, scallion, ginger root and soaked mushrooms. Mince or grind the pork.
3. Cut fish fillets in 2-inch squares. Season with salt and pepper. Dredge lightly in flour.
4. Beat egg; then blend in sherry and remaining flour to make a batter. Dip fish squares in batter to coat.
5. Meanwhile heat oil. Add fish, a few pieces at a time, and deep-fry until light golden (about 2 minutes). Drain on paper toweling.
6. Heat the second quantity of oil. Add minced vegetables and stir-fry 2 minutes. Stir in vinegar and soy sauce to heat; then remove vegetables from pan.
7. Heat remaining oil. Add minced pork and stir-fry until it loses its pinkness (1 to 2 minutes). Add ground chili pepper and the second quantity of sherry; stir-fry another 2 minutes. Stir in remaining soy sauce.
8. Return vegetables. Add stock, hot pepper oil and remaining sherry. Stir to heat through. Add fish and simmer, uncovered, 3 to 5 minutes.
9. Blend cornstarch and cold water to a paste; then stir in to thicken. Stir in sugar and serve.

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Deep Fried Fish Squares Szechwan Style Recipe