Sweet and Sour Flying Fish
40 minutes
256kcal
-g
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Fillet, skin and debone flying fish and cut into large, bite-sized pieces. Season with (A). Cut shiitake, bell pepper, carrot, bamboo shoot and ginger into thin sticks.
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Mix (B) together and set aside.
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Wipe away excess water from fish, then sprinkle with a little potato starch and fry in oil until crisp.
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Heat vegetable oil in a pot and add ginger and vegetables one at a time, then add (B). Dissolve potato starch in 1 tbsp water and mix in to thicken.
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Place fish on plates and then dress with (4).
Cooking Basics
Carrots - matchstick juliennes
Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.
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