Chinese New Year Sweet And Sour Fish Food

CHINESE NEW YEAR WHOLE FISH WITH SWEET AND SOUR VEGETABLES

Steps:

• Score the fish flesh, cutting 3-4 diagonal slits through to the bone on both sides.
• Season with salt rubbing the salt into the cuts.
• Cook under a preheated grill 4 minutes each side. Alternatively bbq it.
• Meanwhile heat a wok, add a little oil, add ginger, chilli and vegetables tossing well over high heat for 2-3 minutes.
• Add soy and oyster sauces, sugar, vinegar and sesame oil and bring to the boil.
• In a bowl mix cornflour to a smooth paste with some cold water, add to the pan and simmer until sauce thickens.
• Place fish on serving platter and spoon sauce and vegetables over the top.

CHINESE NEW YEAR SWEET AND SOUR FISH

Steps:

• On each side of fish, make 3 or 4 diagonal slashes about 1 -inch apart, cutting down to the bone each time. Rub fish with sherry and salt; set aside.
• Dip fish into eggs, then coat with cornstarch, shaking off excess. Let stand for 2 to 3 minutes.
• Place wide, nonstick frying pan over high heat until hot. Add oil. Place fish into pan and cook, turning once until cooked through, about 6 minutes per side. Transfer to a heat-proof serving platter and keep warm in a 200 degree F. oven.
• Combine all sauce ingredients except cornstarch solution in a medium-size saucepan. Bring sauce to a boil over medium-high heat, stirring constantly. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Set aside.
• Remove all but 2 tablespoons oil from pan. Add garlic and ginger; cook, stirring, until fragrant. Add carrot, bell pepper, bamboo shoots, green onions, and broth; stir-fry for about 1-1/2 minutes or until vegetables are crisp-tender. Set aside.
• Remove from heat; add stir-fried vegetables and stir to coat. Pour vegetables and sauce over fish; serve hot.

SWEET AND SOUR FISH

Steps:

• Make criss-cross marks across the top of fillet, being careful not to cut right through the fish.
• Bring a pot of water to boil.
• While waiting for the water to boil, mix the sauce ingredients.
• Blanch the carrots, peas, and snow peas, plunging them in the boiling water for about 4 minutes, then plunge into cold water and drain.
• Add the vegetables back to the pot along with the sauce ingredients.
• Bring to a simmer and then remove from heat.
• Now for the deep frying: Heat wok and add 2 to 4 cups oil to the wok.
• While oil is heating, coat the fish with cornstarch, shaking off any extra.
• Deep-fry the fish until it is brown and crispy.
• Drain on paper towels.
• Re-heat the sauce/vegetable mix, bringing it back to a simmer.
• Serve the fish on a big plate and pour the veggies and sauce over the bed of fish.