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Shanghai Style Sea Bass with Sweet and Sour Sauce Recipe

2012/04/10 by Varga László


Ingredients (2 persons):

 

For the Fish:

  • 2 pieces of smaller sea bass
  • 1/2 cup white wine, best if you have Chinese rice cooking wine
  • 2 tablespoons minced fresh, peeled ginger
  • vegetable oil
  • 2 cups flour, best if you have rice flour, but I used wheat
  • salt and ground black pepper
  • 2 eggs

For the sauce:

  • 4-5 garlic cloves
  • 2 tablespoons minced fresh ginger
  • 2 pieces star anise
  • 1 onion
  • 2 medium carrots
  • 1 red bell pepper
  • 1-2 tablespoon vegetable oil
  • 1 cup chicken stock or water
  • 3-4 tablespoons brown sugar
  • 1 cup rice vinegar
  • 2 tablespoons soy sauce
  • 4 tablespoons chili sauce
  • 1 can diced canned pineapple or fresh pineapple
  • 2 tablespoons cornstarch
  • salt and ground black pepper

Preparation Method:

    1. Scale and eviscerate the fishes.
    2. Apply on both sides of the fishes 3-4 diagonal cuts and rub the ginger into these cuts.
    3. Place the fishes in shallow dish and pour over the wine. Leave to marinate for an hour, turn once.
    4. Put the flour on a large plate and add salt and pepper, to taste.
    5. Fill a large frying pan with oil and heat it well hot.
    6. Whisk together the eggs in a shallow bowl. Remove the fishes from the marinade bowl, dredge both sides in flour, and then dip both sides in the egg and dredge again in the flour.
    7. Carefully place the fishes into the pan with hot oil, holding them by their tails and fry them turning once until golden-brown. Drain the fishes from the excess oil and set aside.
    8. Grate the carrots, dice the onion. Chop the garlic and ginger.
    9. Deseed and julienne the bell pepper.
    10. In a wok, heat the oil over high heat, fry the garlic 1 minute until golden brown.
    11. Add star anise and ginger and stir-fry, until fragrant, about 30 seconds.
    12. Add the onion and stir-fry for another 2 minutes.
    13. Add the carrots and pepper and stir-fry for about 3 minutes.
    14. Pour in the chicken stock and bring to a boil.
    15. Add the pineapple, brown sugar, chili sauce, vinegar and soy sauce, and stir them thoroughly, boil for 1-2 minutes.
    16. In a cup, mix together the cornstarch and a bit of cold water.
    17. Add to the sauce the cornstarch mix, stirring continuously and boil until thickened, season with salt and pepper, to taste.
    18. Serve on two plates each fish, pouring over some sauce and some boiled rice on the side.




3 Comments »

  1. Ruxandra Nazare says:

    Mereu citesc cu placere retetele, mai ales cele de peste. Dar la sfarsit nu imi doresc decat sa il gateasca cineva la un restaurant pentru mine. Mi se par retetele complicate si ingredientele prea multe ca sa ma apuc sa gatesc eu. Desi, recunosc, imi place sa mananc mancaruri bune, imi place prin urmare sa gatesc, dar prefer ceva mai simplu.

  2. David Head says:

    I can’t wait to try this out, looks amazing. I love all the ingredients in here and you can switch up some of them to suit yourself?!

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