Deep Fried Fish With Tomato Sauce
|Red snapper||3 Pound, scaled boned and filleted, leaving skin on (1 Piece)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Ice water||6 Tablespoon|
|Rice wine/Dry sherry||1 Tablespoon|
|Soy sauce||1 1⁄2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Rice vinegar/White vinegar||1⁄4 Cup (4 tbs)|
|Ketchup||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Tablespoon|
|Oil||6 Cup (96 tbs) (For Deep Frying)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Tomato||1 Small, peeled diced|
|Diced canned mushrooms||1⁄4 Cup (4 tbs) (Fresh/Drained)|
|Diced carrot||1⁄4 Cup (4 tbs)|
|Thawed frozen peas||1⁄4 Cup (4 tbs)|
Score the inside of each fillet 3 times lengthwise and 5 times across, making deep cuts but not going through the skin.
Combine marinade ingredients in a shallow bowl.
Add scored fish, turning to coat with marinade.
Let stand 15 minutes.
Combine batter ingredients in a medium bowl to make a smooth mixture; set aside.
Combine ingredients for seasoning sauce in a small bowl; set aside.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Holding 1 fillet by tail with tongs, dip in batter to coat well.
Carefully dip fillet in and out of hot oil several times to separate scored surfaces.
Then lower skin-side down into oil and deep-fry about 2 minutes.
Remove with tongs.
Let cool on a plate 2 minutes and then return to hot oil.
Cook 2 minutes longer until crust is golden brown.
Remove with tongs, draining well over wok.
Place on a paper towel on a platter.
Repeat with remaining fillet.
Remove oil from wok except 3 tablespoons.
Stir-fry onion over medium heat 1 minute.
Add tomato, mushrooms, carrot and peas.
Stir-fry 2 minutes.
Add seasoning sauce to vegetables.
Stir-fry until sauce thickens slightly.
Spoon sauce and vegetables over fish.