Sichuan Sweet and Sour Fish Bao (Modern)
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Credit: Recipes by Dennis Chan, chef/owner of Blue Bamboo Restaurant, Photographs by Agnes Lopez
the National Culinary Review, March 2020
2 white fish fillets, each cut into 6 pieces
½ cup julienned onion
½ cup julienned peppers
½ fresh pineapple brunoise
1 tbsp. Chinese cooking wine
1 tsp. salt
2 scallions , julienned
1 thumb ginger, shredded
1/4 cup of cornstarch and oil for deep-frying
4 tbsp ketchup
1 tbsp. cooking oil
4 tbsp. sugar
2 tsp. rice vinegar
1/4 tsp. salt
1/2 cup water
1 tsp. chopped scallion
1 tsp. chopped ginger
¼ cup soy sauce
1 6oz jar maraschino cherries
1/2 tbsp. cornstarch + 1 tbsp. water
Season fish pieces with salt and cooking wine. Add scallion and ginger shreds and marinate for 30 minutes. Heat oil in a wok until 350 degrees Fahrenheit. Coat the fish with cornstarch, inside and out. Fry until golden brown. Set aside.
In a separate and smaller pot, add all the liquid ingredients for sweet and sour sauce and simmer for 2 minutes. Stir in starch water and cook until the sauce is well thickened. Toss fish in sweet and sour sauce.
Toss vegetable ingredients together. Assemble with Steamed bun, Fish, and vegetable salad.
Main Dish, Seafood, Side, The National Culinary Review
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