Five-Colored Fish Shreds

_.-.C.L.E.O.P.A.T.R.A-.-._ · 08-31-2008, 11:13 PM

Ingredients:

1 lb (500g ) fresh fish filets, skinned
1 tsp. [Only registered users can see links. ] dissolved in 1 tsp. water
3 1/2 oz (100g) dried Chinese black mushrooms, soaked in hot water until soft and then shredded
1/2 tsp. sesame oil
5 oz (150g) carrot, shredded
5 tsp. chicken stock
1/2 tsp. salt, or to taste
1/2 tsp. sugar
2 tsp. [Only registered users can see links. ]
2 cups (500ml) [Only registered users can see links. ] for deep-frying
1/4 tsp. pepper
3 1/2 oz (100g) green pepper, shredded
2 egg whites
3 1/2 oz (100g) bean sprouts
3 tbsp dry [Only registered users can see links. ] ([Only registered users can see links. ])
1 tsp. [Only registered users can see links. ], chopped
1 tsp. fresh [Only registered users can see links. ], chopped
1 tsp. [Only registered users can see links. ] (optional)

Directions:

1. Cut the fish into 2 inch (5cm) sections, then into slices and 3/4 inch (2cm) shreds.

2. Mix 1/4 tsp. of the salt, the rice wine, 1/8 tsp. of the pepper, the egg whiles , and the cornstarch into a batter. Stir in 2 tbsp of the sesame oil and rub the fish pieces with the batter. Set aside.
3. Blanch the mushrooms and carrots briefly in boiling water. Rinse in cold water and drain immediately.

4. Mix together the remaining 1/4 tsp. of the salt the 1/2 tsp. of MSG (optional). the chicken stock, the remaining 1/4 tsp. of sesame oil, and remaining 1/8 tsp. of the pepper, the sugar and the cornstarch-water mixture into a sauce.

5. Heat the oil to moderately hot about 230oF ( 110oC) . Add the mushrooms, carrot, green pepper bean sprouts, scallions and ginger. Stir-fry 1 minute . Add the fish and rice wine and stir. Pour in the sauce and stir-fry to blend all the ingredients together. Remove and serve.

Five-Colored Fish Shreds

08-31-2008, 11:13 PM	#1 (permalink)
_.-.C.L.E.O.P.A.T.R.A-.-._ __m-a-l-i-k__OWN-16 Join Date: Jun 2008 Location: My YuMmy HeArT Posts: 535 Thanks: 378 Thanked 681 Times in 225 Posts Reputation: 36896	Five-Colored Fish Shreds Ingredients: 1 lb (500g ) fresh fish filets, skinned 1 tsp. [Only registered users can see links. ] dissolved in 1 tsp. water 3 1/2 oz (100g) dried Chinese black mushrooms, soaked in hot water until soft and then shredded 1/2 tsp. sesame oil 5 oz (150g) carrot, shredded 5 tsp. chicken stock 1/2 tsp. salt, or to taste 1/2 tsp. sugar 2 tsp. [Only registered users can see links. ] 2 cups (500ml) [Only registered users can see links. ] for deep-frying 1/4 tsp. pepper 3 1/2 oz (100g) green pepper, shredded 2 egg whites 3 1/2 oz (100g) bean sprouts 3 tbsp dry [Only registered users can see links. ] ([Only registered users can see links. ]) 1 tsp. [Only registered users can see links. ], chopped 1 tsp. fresh [Only registered users can see links. ], chopped 1 tsp. [Only registered users can see links. ] (optional) Directions: 1. Cut the fish into 2 inch (5cm) sections, then into slices and 3/4 inch (2cm) shreds. 2. Mix 1/4 tsp. of the salt, the rice wine, 1/8 tsp. of the pepper, the egg whiles , and the cornstarch into a batter. Stir in 2 tbsp of the sesame oil and rub the fish pieces with the batter. Set aside. 3. Blanch the mushrooms and carrots briefly in boiling water. Rinse in cold water and drain immediately. 4. Mix together the remaining 1/4 tsp. of the salt the 1/2 tsp. of MSG (optional). the chicken stock, the remaining 1/4 tsp. of sesame oil, and remaining 1/8 tsp. of the pepper, the sugar and the cornstarch-water mixture into a sauce. 5. Heat the oil to moderately hot about 230oF ( 110oC) . Add the mushrooms, carrot, green pepper bean sprouts, scallions and ginger. Stir-fry 1 minute . Add the fish and rice wine and stir. Pour in the sauce and stir-fry to blend all the ingredients together. Remove and serve. Five-Colored Fish Shreds

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