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Fish In Hot Sauce

Southern.Crockpot's picture
Ingredients
  Fish fillets 12 Ounce, cut into 2inches 5 cm wide even slices (350 Grams, Preferably Cod)
  Salt 1⁄2 Teaspoon
  Cornflour 1 1⁄2 Tablespoon
  Spring onions 2 , cut into 2 inch 5 cm diagonal slices
  Oil 2 1⁄2 Fluid Ounce (70 Milliliter, Preferably Ground Nut)
  Garlic 2 Teaspoon, finely chopped
  Fresh ginger 1 Teaspoon, finely chopped
For sauce
  Chicken stock 2 1⁄2 Fluid Ounce (70 Milliliter)
  Whole yellow bean sauce 2 Teaspoon
  Chili bean sauce/Chili powder 1⁄2 Teaspoon
  Dry sherry/Rice wine 1 Tablespoon
  Light soy sauce 2 Teaspoon
  Sesame oil 1 Teaspoon
Directions

MAKING
1. Sprinkle the fish with salt and cornflour.
2. In a wok or large frying pan heat oil until it is smoking hot.
3. Fry the fillets on both sides until they are brown (this should take about 5 minutes).
4. Take it out and drain on paper towel.
5. Pour off most of the oil, leaving 1 tablespoon in the pan.
6. Reheat the wok or pan and add the spring onions, garlic and ginger.
7. Stir fry for 30 seconds.
8. Add the sauce ingredients and bring the mixture to a boil.
9. Lower the heat and put the fish and simmer for about 2 minutes.

SERVING
10. Turn it onto a platter and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2

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