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Drunken Fish

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Drunken Fish is an amazingly easy to prepare side dish which cannot just escape your guest's attention in any party. Try this delicious Drunken Fish; I am sure you will get a huge fan following for this!
  Corn flour 2 Tablespoon
  Salt 1 Teaspoon
  Haddock/Other firm fish fillets 500 Gram, thinly sliced
  Egg white 1 , lightly beaten
  Vegetable oil 625 Milliliter
  Peanut oil 2 Tablespoon
  Dried black winter mushrooms 12
  Corn flour mixture 1 Tablespoon
  Chinese chicken stock 60 Milliliter
  Rice wine/Dry sherry 5 Tablespoon
  Brown sugar 1 1⁄2 Teaspoon

On a plate, mix together cornflour (cornstarch) and salt, coat fish slices evenly, shaking off any excess then dip fish slices separately into the egg white to coat; allow excess to drain off.
In a wok, over a medium flame, heat vegetable oil, add fish and cook for 2 minutes on each side; the fish should remain white.
Remove, drain on absorbent kitchen paper and keep warm.
In a medium saucepan, heat peanut oil, add mushrooms and stir fry for 1 minute.
Drain on absorbent kitchen paper.
For the sauce, in a bowl, mix together ingredients, stir into wok, bring to the boil, then simmer until sauce thickens.
Gently stir in fish to coat.

Recipe Summary

Side Dish

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Drunken Fish Recipe