FISH**Sweet-and-Sour Fish Fillets

By Unblond1

Method is good but sauce needs some serious ramping up - barely sweet and sour at all - make substitutions

Ingredients

• 1/2 lb. fish fillets (monkfish, cod, sea bass)
• 1/4 tsp. salt
• 3/4 tbsp. rice wine or sherry
• 1/2 egg, beaten
• 2 tbsp. flour
• oil for deep frying
• 1/2 tsp. chopped or grated fresh ginger
• 1 green onion, finely minced
• 2 1/2 tbsp. chicken broth
• 1 tbsp. light soy sauce
• 1/2 tbsp. sugar
• 1 tbsp. rice vinegar
• 1 finely minced red chile
• 1/2 tbsp. cornstarch
• 1/2 tsp. sesame oil

Details

Servings 3

Preparation

Step 1

Pat the fish dry, cut it into 1 1/4" cubes and marinate with the salt and 2 tsp. rice wine for 15-20 minutes.

Combine the egg with the flour and a bit of water to create a smooth batter with the consistency of heavy cream.

Heat the oil to 350. Coat the fish with the batter, allowing excess to drip off, and carefully lower into the oil, one piece at a time, stirring gently to ensure they don't stick together.

Cook for about 3 minutes, or until golden and drain well on paper towels.

Heat 1 tbsp. oil in the wok over high heat until very hot then add the chile, ginger, green onion, stock, soy sauce, remaining rice wine, sugar and half the rice vinegar. Bring to a boil, reduce the heat and simmer for 30 seconds. Add the fish and cook for two minutes. Add the remaining rice vinegar, mixed with the cornstarch and enough water to make a slurry and simmer until thickened. Stir in the sesame oil and serve.

*NUTRITION:*

* Calories - 188
* Fat - 2.7
* Sat Fat - .5
* Carbs - 11.7
* Fibre - .6
* Protein - 28.9