Recipe#12095

Title: Puffed Fish

From: alotzkar@direct.ca (Albert) 
 Newsgroups: rec.food.cuisine.jewish 
 Subject: Rec. Kosher Chinese Puffed fish with 2 sauces 
 Date: 12 Aug 1997 13:59:47 GMT 
 Message-ID: <5spq8j$pli$1@entertainment-tonight.ai.mit.edu> 

Serves 2 to 4
 These fish cubes puff up when deep fried in a batter. This recipe gives you
 two sauce choices: a sweet and sour or a lemon sauce.
 Marinade
 ==========
  half teaspoon kosher salt
 1 teaspoon soy sauce
 1 teaspoon oriental sesame oil
 1/8 teaspoon white pepper
 1 pound gray sole, flounder, tile fish or scrod fillets, cut into 2 inch
 cubes
 Sweet and Sour Sauce
 3 tablespoons sugar
 3 tablespoons white distilled vinegar
 1/3 Cup water
 1 tablespoon catsup
 2 teaspoons light soy sauce
 2 teaspoons cornstarch
 Lemon Sauce
 half Cup strainedfresh lemon juice
 half Cup sugar
 half Cup rice vinegar
 3/4 Cup Fish or Vegetable Broth (recipe here)
 half tablespoon s cornstarch
 Batter
 =======
 half Cup cornstarch
 2 teaspoons baking powder
 half teaspoon kosher salt
 2/3 Cup cold water
 2 cups corn oil,for deep frying
 Few sprigs fresh coriander, for garnish
 1. Combine the marinade ingredients with the fish. With your hands, mix to
 coat the fish well, then refrigerate for 30 minutes.
 2. Combine ingredients for either sauce in a small saucepan and place on
 stove for cooking later. Combine the batter ingredients and stir until
 smooth.
 3. Heat a wok over medium heat until hot and add the oil. As the oil is
 heating, add 1 tablespoon of the warm oil to the batter and mix well. When
 the oil reaches about 325_ F., dip the fish pieces into the batter and then
 into the hot oil. Deep fry as many pieces as can float freely in the oil
 until golden brown and crisp, about 2 minutes. Turn each piece several
 times during frying. Remove and drain; keep warm. Continue the procedure
 until all the pieces are cooked.
 4. Stir the sauce ingredients until there are no cornstarch lumps. Over
 medium heat bring to a simmer, stirring constantly until the sauce thickens
 and becomes clear.
 5. Transfer the fish to a large serving dish and garnish with the coriander.
 Pour the sauce into a small serving bowl and serve as a dip.