Chinese Seafood Recipes - Deep-Fried Fish with Vegetables Recipe

Ingredients

• 4 dried Chinese mushrooms

• 4 whole fish, cleaned and scaled

• oil for deep-frying

• 30 ml/2 tbsp corn-flour (cornstarch)

• 45 ml/3 tbsp groundnut (peanut) oil

• 100 g/4 oz bamboo shoots, cut into strips

• 50 g/2 oz water chestnuts, cut into strips

• 50 g/2 oz Chinese cabbage, shredded

• 2 slices ginger root, minced

• 30 ml/2 tbsp rice wine or dry sherry

• 30 ml/2 tbsp water

• 15 ml/1 tbsp soy sauce

• 5 ml/1 tsp sugar

• 120 ml/4 fl oz/1/2 cup fish stock

• salt and freshly ground pepper

• 1/2 head lettuce, shredded

• 15 ml/1 tbsp chopped flat-leaved parsley

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Method:

1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps. Dust the fish in half corn-flour and shake off any excess.

2. Heat the oil and deep-fry the fish for about 12 minutes until cooked. Drain on kitchen paper and keep warm.

3. Heat the oil and stir-fry the mushrooms, bamboo shoots, water chestnuts and cabbage for 3 minutes.

4. Add the ginger, wine or sherry, 15 ml/1 tbsp of water, the soy sauce and sugar and stir-fry for 1 minute.

5. Add the stock, salt and pepper, bring to the boil, cover and simmer for 3 minutes. Mix the corn-flour with the remaining water, stir it into the pan and simmer, stirring, until the sauce thickens.

6. Arrange the lettuce on a serving plate and place the fish on top. Pour over the vegetables and sauce and serve garnished with parsley.