Prep 15 mins
Cook 30 mins
Fish is a must-have in Chinese New Year feast. In Chinese, the word "fish" sounds like "left over", which is a sign of wealth and abundance (naturally, if a family has left-over on the table, it must be pretty well-off). This particular dish is a favorite in our family. It serves 6 with no leftover
- 1 lb fish fillet (cod or sea bass are good choices)
- 4 ounces carrots
- 4 ounces peas
- 1 green pepper
- 4 ounces cornstarch
- 2 tablespoons green onions, chopped diagonally
- 1 tablespoon ginger, finely chopped
- 300 ml chicken stock
- 1 tablespoon soy sauce
- 2 tablespoons dry sherry or 2 tablespoons rice wine
- 1 1⁄2 tablespoons tomato paste
- 2 tablespoons cider vinegar
- 2 tablespoons sugar
- 2 teaspoons cornstarch, blended with
- 2 teaspoons water
- Make criss-cross marks across the top of fillet, being careful not to cut right through the fish.
- Bring a pot of water to boil.
- While waiting for the water to boil, mix the sauce ingredients.
- Blanch the carrots, peas, and snow peas, plunging them in the boiling water for about 4 minutes, then plunge into cold water and drain.
- Add the vegetables back to the pot along with the sauce ingredients.
- Bring to a simmer and then remove from heat.
- Now for the deep frying: Heat wok and add 2 to 4 cups oil to the wok.
- While oil is heating, coat the fish with cornstarch, shaking off any extra.
- Deep-fry the fish until it is brown and crispy.
- Drain on paper towels.
- Re-heat the sauce/vegetable mix, bringing it back to a simmer.
- Serve the fish on a big plate and pour the veggies and sauce over the bed of fish.