|
3 tablespoons raw sugar
3 tablespoons distilled white vinegar
2 tablespoons lite soy sauce
2 tablespoon tomato sauce
1 teaspoon salt
1/4 cup white Zinfandel wine
3 tablespoons cornstarch
3 tablespoons all purpose flour
2 5-ounce 1/2-inch-thick red fish fillets such as snapper
Peanut oil for deep frying
1/2 cup drained canned sliced bamboo shoots
1/2 cup sliced straw mushrooms
1/4 cup grated carrot
1/4 cup frozen peas, baby sweet, thawed, drained
2 teaspoons minced peeled fresh ginger
4 teaspoons minced garlic
Salt
freshly ground white pepper
1 tablespoon cornstarch diluted in 1/2 cup water
Combine first 5 ingredients in small bowl. Set aside. Combine wine,
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 3650F. Fry fish until crisp and
golden, about 4 minutes. Drain on paper towels.
Transfer to heated platter. 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.
|