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| Spicy Fish Fillets ~ Here is a Spicy Fish Fillet that is both eye appealing and deliciously spicy. With ingredients placed into groups, assembly is both quick and easy. ChileMasters 2/3 pound fish fillets oil for deep-frying shredded lettuce to serve ~ shred enough lettuce to line (in a circle) the serving dish. Group 1 ½ tbsp sherry 1/3 tsp salt Group 2 1 egg 4 tbsp cornstarch 3 tbsp water Group 3 1½ tbsp green onions, chopped 1 tbsp ginger root, chopped ½ tbsp garlic, crushed then chopped Group 4 1 tbsp sherry 3 tbsp ketchup 1 tsp chile paste Tabasco Sauce could be used as a substitute be is not the same. Group 5 ¾ cup water 1 tbsp sugar ½ tbsp cornstarch ¾ tsp salt 2 tbsp oil 1. Cut the fish into thin fillets. Add group 1 and marinate for 20 minutes. Mix group 1 together ( this is the coating/batter ). 2. Heat a wok then add the oil. Dredge the fish fillets in the batter. Deep-fry the fish over medium heat for 3 minutes or until the fish is thoroughly cooked and the batter is crispy. Remove and place on a serving dish, that has been lined (in a circle) with lettuce. Remove the oil from the wok. 3. Reheat the wok then add 2 tablespoons of oil from group 5. Stir-fry group 3 until fragrant, then add group 4 and stir-fry. Add group 5 and bring to a boil then pour over the fish. Chile Paste 25 red chiles cut into small pieces (shown below) ~ Found in Asian Markets 15 shallots, finely chopped 10 cloves garlic, finely chopped 1 tsp salt 1. Put all ingredients into a mortar and using the pestle pound until you have a smooth paste. Put in a jar with a tightly closing lid. Store in refrigerator. |
