1 snapper, about 1 kg (2 lb)
seasoned flour for coating
1 tablespoon dry sherry
oil for frying
small piece fresh root ginger
1 red capsicum, seeded and sliced
1 green capsicum, seeded and sliced
1/2 cup sliced mushrooms
2 tablespoons sliced bamboo shoots
1 tablespoon sliced fresh root ginger
1 cup fish or chicken stock
2 tablespoons vinegar
2 tablespoons sugar.
1 tablespoon soy sauce
1 tablespoon cornflour
1/4 cup water
2 tablespoons hot oil
seasoned flour for coating
1 tablespoon dry sherry
oil for frying
small piece fresh root ginger
1 red capsicum, seeded and sliced
1 green capsicum, seeded and sliced
1/2 cup sliced mushrooms
2 tablespoons sliced bamboo shoots
1 tablespoon sliced fresh root ginger
1 cup fish or chicken stock
2 tablespoons vinegar
2 tablespoons sugar.
1 tablespoon soy sauce
1 tablespoon cornflour
1/4 cup water
2 tablespoons hot oil
method
1. Clean and scale fish and cut deeply in 3 or 4 places on each side. Coat with seasoned flour.
2. Heat oil, add piece of ginger and fry fish for 10 to 15 minutes or until cooked golden and crisp.
3. Drain on absorbent paper and place on platter. Sprinkle with sherry and keep warm.
4. In a saucepan heat 2 tablespoons oil and stir-fry sliced capsicum, mushrooms, bamboo shoots and ginger for 3 to 4 minutes. Keep aside.
5. Heat stock and vinegar together, add sugar and bring to the boil.
6. Add soy sauce and stirring continuously, add cornflour, previously mixed to a smooth paste with water.
7. When sauce comes to the boil, add vegetables and bring back to the boil.
8. Add hot oil to give the sauce a glaze.
9. Pour sauce over fish and serve immediately. If desired sauce may be served separately.
2. Heat oil, add piece of ginger and fry fish for 10 to 15 minutes or until cooked golden and crisp.
3. Drain on absorbent paper and place on platter. Sprinkle with sherry and keep warm.
4. In a saucepan heat 2 tablespoons oil and stir-fry sliced capsicum, mushrooms, bamboo shoots and ginger for 3 to 4 minutes. Keep aside.
5. Heat stock and vinegar together, add sugar and bring to the boil.
6. Add soy sauce and stirring continuously, add cornflour, previously mixed to a smooth paste with water.
7. When sauce comes to the boil, add vegetables and bring back to the boil.
8. Add hot oil to give the sauce a glaze.
9. Pour sauce over fish and serve immediately. If desired sauce may be served separately.
serving amount
serves: 4
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