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| Cantonese Fried Fish ~ Enjoy the delicate flavor of fish, while heating up the taste buds. A very spicy dish that goes well alone or as an accompaniment. 1 lb white fish fillets, cut into 1-inch cubes oil for deep-frying Group 1 - Batter ½ cup all-purpose flour 1 egg, separated 1 tbsp olive oil 4 tbsp milk Group 2 - Sauce 1 fresh red chile, chopped 2 cloves garlic, crushed 1 pinch cayenne chile powder 3 tbsp tomato paste 1 tbsp rice wine vinegar 2 tbsp dark soy sauce 2 tbsp rice wine or dry sherry 2 tbsp water pinch of sugar 1. Place fish chunks aside for now. 2. Sift the flour into a mixing bowl and make a well in the center. Add the egg yolk and olive oil to the flour then gradually stir in the milk, making a smooth batter. Allow to stand for 20 minutes. 3. Whisk the egg white until it forms peaks, then fold into batter until thoroughly incorporated. 4. Heat the wok, then add the oil. Dip fish into batter, then fry in batches for 8-10 minutes or until cooked through. Remove fish with a slotted spoon, set aside and keep warm. 5. Pour off the oil leaving 1 tablespoon of oil. Add group 2, cook while stirring for 3-4 minutes. 6. Note: At this time you can serve the fish by pouring the sauce over the fish, or return the fish to the wok and gently coat the fish with the sauce. Cook for 2-3 minutes, or until hot. Serve immediately. Serves 4 |