Crispy Fish served with sweet and Spicy Sauce

By á-25087

Ingredients

• For Batter:
• 1 – 1 1/2 lb Red Snapper (cleaned, scales removed and cut into 4-5 steaks).
• 2 teaspoons of Sichuan peppercorns.
• 4-5 garlic cloves, finely minced.
• 1 inch piece of ginger, finely minced.
• 1 red chili/jalapeno, deseeded and finely chopped.
• 1 tablespoon lime juice.
• 2 scallions, chopped.
• Fresh chopped cilantro for garnish.
• Oil for deep frying the fish and 1 tablespoon for making the sauce.
• 2 tablespoons corn flour.
• 1 Egg.
• 1/2 cup of water.
• 1/4 teaspoon of salt.
• For Sauce:
• 1/2 cup of tomato ketchup.
• 2 tablespoons of light brown sugar.
• 1 tablespoon of soy sauce.
• 1 teaspoon of chili sauce (less if you want less spicy).
• 2 teaspoons of corn flour.
• 1 cup of water.

Preparation

Step 1

Add all the ingredients for the sauce in a bowl, mix well to combine and keep it aside.

In another bowl, add all the ingredients needed for the batter, mix well to make a smooth batter. Keep aside.

Heat a wok/deep skillet and add oil, about 3-4 inches, enough to deep-fry the fish steaks. Let the oil heat to a temperature of 360F-375F.

Dip each steak of fish into the batter; this batter will be of little thinner consistency. Once the fish is coated in batter slowly lower it into the oil and fry until they turn little golden brown, about 3-5 minutes. Do not over crowd the wok do in batches if needed.

Once the fish is done remove it from the oil using a slotted spoon and drain them on paper towel to remove any excess oil. Start preparing the sauce.

In another wok/saucepan heat 1 tablespoon of oil. As soon as the oil start to smoke, add the Sichuan peppercorns and stir-fry them for 20-30 seconds.

Add the ginger, garlic and chilies and stir-fry for few more seconds, now add the sauce mixture and bring it to a quick boil.

Finally add the lime juice, scallions and remove from the heat.

Place the fried fish on a serving platter, pour the prepared sauce over them and serve right away.