Category : Seafood
Author : 68
Hits : 2123
Date : 28/11/2002
3-1/2 oz Fish fillets1/2 cup Stock1 Tomato1 oz Wine paste 2 tbsp Sherry1 Onion (chopped)1 Capsicum2 Spring onions(chopped fine)1 tbsp Ginger (sliced thinly)1 tbsp Cornflour1/4 cup Water1/2 tsp Sugar1/2 tsp Soya sauce1/4 tsp White pepper1 Green chili (chopped fine) Oil for deep frying Salt and pepper to tasteFOR THE WINE PASTE: 4 tbsp Dry sherry1 Onion(chopped) 2 tbsp Tomato puree 1 oz Toffu1 tbsp Brandy2 tsp Orange peel (chopped)2 tsp Brown sugar2 tsp Rice powder1 tsp Ginger (grated)2 flakes Garlic (crushed)
1.Deseed tomato and capsicum and finely slice them lenghtwise. Keep aside.2. Rub fish fillet with salt, half the sherry and half the wine paste. Marinate for one hour.3. Heat oil in a saucepan and deep fry the fish until pale golden in colour. Drain on an absorbent kitchen paper.3. Heat again 1 tbsp. of oil in a saucepan, saute onion and ginger for 2 minutes and add the remaining sherry, sugar, wine paste, soya sauce, capsicum and tomatoes. Stir well add the stock and cook for 5 minutes.4. Dissolve the corn flour in 1/4 cup water and add to the above mixture. Stir well remove from heat as the sauce begins to thicken.5. Place the fried fish in a serving dish and pour the sauce over the fish.6. Garnish with spring onins and chilies.To make wine paste:1. Blend all the ingredients in a liquidiser.2. Place the mixture in a saucepan over low heat and keep stirring constantly, till almost dry.3. Store in a airtight jar in a refrigerater.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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