Recipe information
Yield
Serves 2
Ingredients
3 tablespoons sugar
3 tablespoons distilled white vinegar
2 tablespoons soy sauce
1 tablespoon tomato sauce
1 teaspoon salt
1/4 cup dry white wine
3 tablespoons cornstarch
3 tablespoons all purpose flour
2 5-ounce 1/2-inch-thick white fish fillets such as orange roughy or sole
Vegetable oil for deep frying
1/2 cup drained canned sliced bamboo shoots
1/2 cup sliced mushrooms
1/4 cup grated carrot
1/4 cup frozen peas, thawed, drained
2 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
Salt and pepper
1 tablespoon cornstarch diluted in 1/2 cup water
Preparation
Step 1
Combine first 5 ingredients in small bowl. Set aside. Combine wine,
Step 2
3 tablespoons cornstarch and flour in medium bowl. Add fish to flour and turn to coat. Add enough oil to heavy large skillet to come 1 inch up sides. Heat to 365°F. Fry fish until crisp and golden, about 4 minutes. Drain on paper towels. Transfer to heated platter.
Step 3
Pour off all but 2 tablespoons oil from skillet. Add vegetables, ginger and garlic. Season with salt and pepper. Stir-fry 2 minutes. Add vinegar mixture and stir 2 minutes. Add dissolved cornstarch mixture and stir until sauce thickens, about 1 minute. Spoon over fish and serve.
