| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Filleted fish, cut into bite-sized pieces |
| Salt & pepper to taste | ||
| 1 | tb | Wine |
| 1 | tb | Cornstarch |
| 1 | tb | Flour |
| Oil for frying | ||
| 1 | ts | Chopped garlic (about 1 clove) |
| 1 | ts | Ginger |
| 2 | tb | Oil in a frying pan or pot |
| 1 | tb | Wine |
| 2 | tb | Sugar |
| 3 | tb | Vinegar |
| 4 | tb | Tomato catsup |
| 5 | tb | Water |
| 1 | tb | Cornstarch |
INSTRUCTIONS
SAUCE salt & pepper to taste the fish and mix well with the wine, the cornstarch and the flour. Deep fry the fish in oil until it's golden brown, then scoop it onto a plate. reserve. sauce: Sauté the garlic and ginger in the oil. Mix the wine, the sugar, the vinegar, the tomato catsup, the water & the cornstarch and pour into the frying pan or pot. Stir for 15 or 20 seconds over medium heat. Add the deep fried fish to the sauce, mix & stir for 10 or 15 seconds, remove from the heat & serve. Posted to JEWISH-FOOD digest V97 #010 From: "NINO BARONE Inc." <nbarone@chisnet.com.mx> Date: Sat, 11 Jan 1997 08:04:05 -0600
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