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Cod In Spicy Sauce
Yields: 4 serving(s)
Ingredients
- 4 fillets of fresh cod *
- 1 egg white
- 2 tablespoon(s) cornstarch
- 2 cup(s) oil for frying
- 1 clove garlic
- 1/2 leek
- 7 chives or scallions
- 1 bean curd
- 2 tablespoon(s) peanut oil
- 4 ounce(s) ground beef
- 2 tablespoon(s) soy sauce
- 2 cup(s) stock
- 2 tablespoon(s) rice wine
- 1 tablespoon(s) cornstarch mixed w/ 2 tablespoon(s) h2o
- 1/2 teaspoon(s) chili powder
- 2 teaspoon(s) sesame oil
Directions
- * or well soaked salt cod.
- Cut cod diagonally in 4 pieces.
- Agitate the egg white and press between the fingers so that they jellylike part and the liquid part blend evenly.
- Dip fish in the egg white and then coat with cornstarch.
- Fry lightly in oil at 300f.
- Chop garlic and leek finely.
- Chop the chives into 1 inch lengths.
- Remove excess moisture from the bean curd by cutting the cake in half horizontally, then in 8 squares and wrap in clean dry cloth.
- Heat the wok.
- Add peanut oil and stir fry the meat until well cooked.
- Add 1 tablespoons soy sauce.
- Stir and pour in heated stock.
- Add fried cod followed by rice wine and remaining soy sauce.
- Cook 5 - 6 minutes.
- Add bean curd, cook 3 - 4 minutes.
- Stir in cornstarch mixture to thicken the bean curd will break up if you mix too vigorously.
- Add chili powder, chives, a few drops of sesame oil.
- //ara kent.
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