Cod in Spicy Sauce
Yield
4 servingsPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
cod fillets
|
*
|
| 1 | each |
egg whites
|
*
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | cups |
vegetable oil
|
|
| 1 | each |
garlic cloves
|
|
| ½ | each |
leeks
|
*
|
| 7 | each |
chives
|
*
|
| 1 | each |
bean curd
|
* |
| 2 | tablespoons |
peanut oil
|
|
| 4 | ounces |
ground beef
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | cups |
stock
|
|
| 2 | tablespoons |
rice wine
|
|
| 1 | tablespoon |
cornstarch
|
|
| ½ | teaspoon |
chili powder
|
|
| 2 | teaspoons |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
cod fillets
|
*
|
| 1 | each |
egg whites
|
*
|
| 3E+1 | ml |
cornstarch
|
|
| 473 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
|
|
| 0.5 | each |
leeks
|
*
|
| 7 | each |
chives
|
*
|
| 1 | each |
bean curd
|
* |
| 3E+1 | ml |
peanut oil
|
|
| 115.6 | ml/g |
ground beef
|
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 473 | ml |
stock
|
|
| 3E+1 | ml |
rice wine
|
|
| 15 | ml |
cornstarch
|
|
| 2.5 | ml |
chili powder
|
|
| 1E+1 | ml |
sesame oil
|
|
Directions
Cut cod diagonally in 4 pieces.
Agitate the egg white and press between the fingers so that they jellylike part and the liquid part blend evenly.
Dip fish in the egg white and then coat with cornstarch.
Fry lightly in oil at 300℉ (150℃)., chop garlic and leek finely. chop the chives into 1 inch lengths.
Remove excess moisture from the bean curd by cutting the cake in half horizontally, then in 8 squares and wrap in clean dry cloth.
Heat the wok.
Add peanut oil and stir fry the meat until well cooked. Add 1 tablespoon soy sauce, stir and pour in heated stock. Add fried cod followed by rice wine and remaining soy sauce.
Cook 5 to 6 minutes. Add bean curd, cook 3 to 4 minutes.
Stir in cornstarch mixture to thicken (the bean curd will break up if you mix too vigorously).
Add chili powder, chives, a few drops of sesame oil.
