| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
June 1990 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Sugar |
| 3 |
tb |
Distilled white vinegar |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Tomato sauce |
| 1 |
ts |
Salt |
| 1/4 |
c |
Dry white wine |
| 3 |
tb |
Cornstarch |
| 3 |
tb |
All purpose flour |
| 2 |
|
5 ounce; (1/2-inch-thick) |
|
|
; white fish fillets |
|
|
; such as orange |
|
|
; roughy or sole |
|
|
Vegetable oil for deep frying |
| 1/2 |
c |
Drained canned sliced bamboo shoots |
| 1/2 |
c |
Sliced mushrooms |
| 1/4 |
c |
Grated carrot |
| 1/4 |
c |
Frozen peas; thawed, drained |
| 2 |
ts |
Minced peeled fresh ginger |
| 2 |
ts |
Minced garlic |
|
|
Salt and pepper |
| 1 |
tb |
Cornstarch diluted in 1/2 cup water |
INSTRUCTIONS
Combine first 5 ingredients in small bowl. Set aside. Combine wine, 3
tablespoons cornstarch and flour in medium bowl. Add fish to flour and turn
to coat. Add enough oil to heavy large skillet to come 1 inch up sides.
Heat to 365F. Fry fish until crisp and golden, about 4 minutes. Drain on
paper towels. Transfer to heated platter.
Pour off all but 2 tablespoons oil from skillet. Add vegetables, ginger and
garlic. Season with salt and pepper. Stir-fry 2 minutes. Add vinegar
mixture and stir 2 minutes. Add dissolved cornstarch mixture and stir until
sauce thickens, about 1 minute. Spoon over fish and serve.
Serves 2.
Bon Appetit June 1990
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