Red Envelope Fish
|Slivered chinese sweet mixed pickles/Sweet gherkins||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 1⁄2 Tablespoon|
|Hot pepper sauce||3⁄4 Teaspoon|
|Cornstarch||1 Tablespoon, mixed with 2 tablespoons water|
|Firm white fish fillets||1 1⁄2 Pound (Mild Flavored, Such As Red Snapper / Halibut / Sea Bass, Each About 3/4 Inch Thick)|
|Egg||1 , lightly beaten|
|Flour||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Dry Coating)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Slivered green onion||1 Tablespoon (For Garnish)|
Combine sauce ingredients in a small saucepan.
Place over medium-high heat and cook, stirring, until sauce boils and thickens slightly.
Keep warm while preparing fish.
Cutting only 1/2 inch deep into fish, score fillets lengthwise at 1-inch intervals.
Then score fish crosswise at 1-inch intervals.
Lightly sprinkle fish with salt and pepper.
Place egg and flour in separate shallow bowls.
Dip fish in egg, drain briefly, then dredge with flour, shaking off excess.
Cooking Set wok in a ring stand and add oil to a depth of about 2 inches.
Over high heat, bring oil to 375°F.
Slowly dip fish fillets into hot oil and cook, turning occasionally, for 3 minutes or until golden brown.
Lift out and drain on paper towels.
Transfer to a platter.
Pour warm sauce over fish.
Garnish with green onion.