Chinese Crispy Fish
This is one of those dishes you thought you could get only in
a Chinese restaurant. But here is a recipe similar to ones you will
find in Chinatown. It's the genuine article.
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- 1 whole flounder (about 1 1/2 to 2 pounds)
- 1 cup all-purpose flour
- Freshly-ground black pepper
- 1/4 cup peanut oil
- 1/4 cup minced shallots
- 1 tablespoon chopped garlic
- 2 ounces dried wooded ear mushrooms, soaked in warm water for 30 minutes and drained
- 2 cups chicken stock
- 1 tablespoon cornstarch
- 2 teaspoons finely chopped parsley leaves
- Rinse and pat-dry the whole fish.
- Heat the frying pan. Season the
flour with salt and pepper. Dredge the fish in the seasoned flour,
on both sides, reserving the flour. Shake off any excess flour.
Fry the fish over high heat until golden brown, about 3 minutes
on each side. Remove from the oil and drain on paper towels. Season
with salt and pepper.
- In the same sauté pan, add the shallots
and garlic. Season with salt and pepper. Sauté for 1 minute.
- Add the mushrooms. Season with salt and pepper. Sauté for 1 minute.
- Add 1 3/4 cup of the chicken stock.
- Dissolve the cornstarch
in the remaining stock. Bring the stock to a boil. Stir in the cornstarch
mixture. Boil the liquid for 2 minutes and then reduce to a simmer.
- Add the fish fillets and simmer for 3 to 4 minutes.
- Re-season and stir in the parsley.
- To assemble, place the fried fish on a large platter. Spoon the sauce over it.
- Serve immediately.
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