| 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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