Tuesday, May 14, 2013

Sweet-and-Sour Fish Tiles

I'm a little embarrassed to see that we're two weeks into a new month and I haven't posted a single new recipe yet. Between travel for fun, travel for work, wedding planning, and a few not so amazing recipes, there just hasn't been enough time to post! We'll see how far I get into correcting that issue.

This recipe came mostly from needing to do something with our fish box and me not wanting to buy groceries right before we went out of town for the weekend. I was having a very hard time finding inspiration that night, so I had low expectations for this dish. It greatly exceeded my expectations though. The fried fish came out light and the sweet and sour sauce was excellent. This one's on the list for emergency dinners when I lack inspiration.

One year ago: Chili and Basil Scallops
Two years ago: Egg Drop Soup
Three years ago: Rosemary Parmesan Popovers

Sweet-and-Sour Fish Tiles (from Every Grain of Rice)

9 oz/250g white fish fillet, cut into slices 1/8" thick
2 spring onion whites, cut into very fine slivers
pinch of very fine slivers of fresh red chili
2 cups plus 2 tbsp cooking oil
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
2 tbsp finely chopped sliced spring onion greens
2 tsp Shaoxing wine
1/8 tsp salt
1 small egg, beaten
4 tbsp potato flour
1/2 tsp cooking oil
5 tbsp sugar
1/2 tbsp light soy sauce
2 tbsp Chinkiang vinegar
3/4 tsp salt
1 1/4 potato flour
5 tbsp chicken stock or water

1. Place fish slices in bowl and add wine and salt to marinate. Mix in egg and flour to evenly coat. Add cooking oil.
2. In a separate bowl, mix together sauce ingredients.
3. Set spring onion whites and chili slivers to soak in cold water (if you want them to curl nicely).
4. Heat 2 cups plus 2 tbsp oil in a wok over high flame to 350F. Use chopsticks to drop half fish slices into oil. Deep-fry until lightly golden. Remove with slotted spoon and drain on paper towels. Repeat with remaining slices. Place fish on a serving dish.
5. Drain off all but 2 tbsp oil. Add garlic and ginger and stir-fry until fragrant.
6. Pour sauce into wok, stirring as it thickens.
7. Add spring onion greens to sauce and pour over fish.
8. Sprinkle fish with drained slivered spring onion whites and chili and serve.

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