Szechuan-Style Sliced Fish
Yield
6 servingsPrep
35 minCook
15 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red snapper, whole fish
fresh, or grouper |
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | each |
egg whites
|
*
|
| 1 | teaspoon |
peanut oil
|
|
| 1 | ounce |
tree ears
|
* |
| 1 | large |
sweet red bell peppers
|
|
| 2 | ounces |
snow pea pods
|
|
| 2 | ounces |
water chestnuts
|
|
| 1 | inch |
ginger root
peeled |
*
|
| 1 | each |
scallions, spring or green onions
|
|
| 1 | teaspoon |
garlic
minced |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ½ | cup |
chicken broth
|
|
| ½ | tablespoon |
sugar
|
|
| ½ | tablespoon |
vinegar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
sherry
|
|
| 2 | cups |
peanut oil
for frying |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red snapper, whole fish
fresh, or grouper |
|
| 5 | ml |
cornstarch
|
|
| 1 | each |
egg whites
|
*
|
| 5 | ml |
peanut oil
|
|
| 28.9 | ml/g |
tree ears
|
* |
| 1 | large |
sweet red bell peppers
|
|
| 57.8 | ml/g |
snow pea pods
|
|
| 57.8 | ml/g |
water chestnuts
|
|
| 1 | inch |
ginger root
peeled |
*
|
| 1 | each |
scallions, spring or green onions
|
|
| 5 | ml |
garlic
minced |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 118 | ml |
chicken broth
|
|
| 7.5 | ml |
sugar
|
|
| 7.5 | ml |
vinegar
|
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
sherry
|
|
| 473 | ml |
peanut oil
for frying |
|
Directions
Slice the fish into pieces ⅓ in. thick and 2 in. square. Combine the fish with the cornstarch, egg white, and 1 tsp. peanut oil, and let stand for 20 minutes.
Cover the tree ears with warm water and let stand for 20 minutes.
Core and seed the red pepper and cut it into 1 in. squares. Snap the snow peas.
Rinse the water chestnuts. Cut the ginger into thin slivers, the scallion, into thin slices, and finely chop the garlic. Combine the ingredients for the sauce.
Heat the oil in a wok or frying pan Add the fish, piece by piece, and cook for 1 minute.
Transfer the fish with a slotted spoon to a strainer over a bowl to catch the oil.
Discard all but ¼ cup oil from wok and heat it again.
Add the ginger, scallion, and garlic, and stir-fry over high heat for 10 seconds. Add the pepper, water chestnuts, and pea pods, and stir-fry for 1 minute. Add the tree ear and fish. Thoroughly mix the sauce and add it to the wok.
Cook the fish, stirring gently, for 1 minute, or until the sauce thickens.
