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293
Simple and Delicious China Food Recipes, Download
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 Chinese
food recipe >> Fish and Seafood>> Five-Coloured
Fish Shreds
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| 1 lb (500g ) fresh fish filets,
skinned |
3 1/2 oz (100g) dried Chinese
black mushrooms,
soaked in hot water until soft
and then shredded |
| 5 oz (150g) carrot, shredded
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| 1/2 tsp. salt, or to taste
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| 2 tsp. rice wine |
| 1/4 tsp. pepper |
| 2 egg whites |
| 3 tbsp dry cornstarch (cornflour)
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| 1 tsp. fresh ginger, chopped
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| 1 tsp. cornstarch dissolved
in 1 tsp. water |
| 1/2 tsp. sesame oil |
| 5 tsp. chicken stock |
| 1/2 tsp. sugar |
| 2 cups (500ml) vegetable oil
for deep-frying |
| 3 1/2 oz (100g) green pepper,
shredded |
| 3 1/2 oz (100g) bean sprouts
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| 1 tsp. scallions, chopped
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| 1 tsp. MSG(optional) |
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 Cut the fish into 2 inch (5cm)
sections, then into slices and
3/4 inch (2cm ) shreds.
- Mix 1/4 tsp. of the salt, the
rice wine, 1/8 tsp. of the pepper,
the egg whiles , and the cornstarch
into a batter. Stir in 2 tbsp
of the sesame oil and rub the
fish pieces with the batter. Set
aside.
- Blanch the mushrooms and carrots
briefly in boiling water. Rinse
in cold water and drain immediately.
- Mix together the remaining 1/4
tsp. of the salt the 1/2 tsp.
of MSG (optional). the chicken
stock, the remaining 1/4 tsp.
of sesame oil, and remaining 1/8
tsp. of the pepper, the sugar
and the cornstarch-water mixture
into a sauce.
- Heat the oil to moderately hot
about 230oF ( 110oC)
. Add the mushrooms, carrot, green
pepper bean sprouts, scallions
and ginger.Stir-fry 1 minute .
Add the fish and rice wine and
stir. Pour in the sauce and stir-fry
to blend all the ingredients together.
Remove and serve.
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