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cooking time: 20 minutes
Ingredients
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1 mullet (1.4 kg) (or rock 6 salmon)
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2 tablespoons flour
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lard (or peanut oil) deep frying
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6 thin slices fresh ginger
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2 shallots, sliced
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1 sweet pepper, seeded and shredded (red
or green)
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6 tablespoons vinegar
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6 tablespoons sugar
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2 tablespoons sherry
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1 teaspoon salt
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3 tablespoons soy sauce
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3 tablespoons corn flour
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100 ml water
Method
1. Cut the fish into large portions, or
leave whole and make several incisions on the back.
2. Sprinkle with flour and rub it in.
3. Deep fry for 10-15 minutes, depending on size of fish or portions.
(A whole 1.4 kg fish will
need 15 minutes cooking.)
4. Drain and arrange on a heated serving dish.
5. Pour off 1 tablespoon of the fat into a saucepan and lightly fry
ginger and shallots for 1 minute.
Add sweet pepper, cook
for 1 minute.
6. Sprinkle in sugar, vinegar, sherry, salt and soy sauce. Stir.
7. Gradually dilute corn flour with water and blend into the sauce.
8. Cook for 1-2 minutes, until the sauce thickens and becomes
translucent.
9. Pour sauce over the fish and serve.
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