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Red Envelope Fish

Gadget.Cook's picture
For sauce
  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)
  Ketchup 2 Tablespoon
  Soy sauce 1 1⁄2 Tablespoon
  Hot pepper sauce 3⁄4 Teaspoon
  Cornstarch 1 Tablespoon, mixed with 2 tablespoons water
  Water 2 Tablespoon
  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)
  Salt To Taste
  Pepper To Taste

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.
Set aside.
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.

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Red Envelope Fish Recipe