Deep-fried Fish with Tomato Sauce

By mona

Ingredients

• Marinade:
• 2 red snapper fillets
• 2 tsp rice wine
• 1/2 tsp salt
• Batter:
• 1 egg yolk
• 1 tsp shortening
• 1/4 cup flour
• 1/4 cup cornstarch
• 6 tbsp ice water
• 1/4 tsp salt
• Seasoning Sauce:
• 1 tbsp rice wine
• 1 1/2 tsp soy sauce
• 1/4 cup sugar
• 1/4 cup rice vinegar
• 1/4 cup ketchup
• 1 tbsp cornstarch
• 1/2 tsp salt
• 2 tbsp chicken broth
• 6 tbsp water
• ...............................................
• Oil for deep-frying
• 1/4 cup diced onion
• 1 small tomato, peeled and diced
• 1/4 cup diced mushrooms
• 1/4 cup diced carrot
• 1/4 cup thawed frozen peas

Details

Servings 4

Preparation

Step 1

Score the inside of each fillet not going through to the skin.
Combine marinade ingredients in a shallow bowl and add fish. Let stand 15 minutes.
Combine batter ingredients in a small bowl to make a smooth mixture and set aside.
Combine seasoning sauce ingredients in a small bowl and set aside.
Heat oil to 350 F over high heat. Lower to medium.
Dip fillets of fish in batter then deep fry about 2 minutes.
Let cool on a plkate 2 minuts, then return to hot oil.
Cook 2 minutes longer, remove, and drain.
Remove all but 3 tbsp oil from work.
Stir fry onion over medium heat 1 minute. Add tomatoes, mushrooms, carrot, and peas. Stir fry 2 minutes.
Add seasoning sauce and cook until thickened slightly.
Spoon sauce and vegetables over fish.