Vinegar-Slipped Fish Recipe

INGREDIENTS:

For the Fish:

• 1 lb boneless, skinless fish fillet (cod, red snapper, or sole)
• 2 green onions, white and green parts, separated
• 3 cups oil
• 1 garlic cloves, crushed
• 1 tbsp dry sherry
• 2 tsp sesame oil

For the Marinade:

• 2 egg whites
• 2 tbsp tapioca or cornstarch
• 1 tbsp dry sherry
• 1//2 tsp Salt
• 2 slices ginger (mince and squeeze out juice; use juice for dish)

For the Vinegar Sauce:

• ¾ cup chicken stock
• 2 tbsp red rice vinegar (or brown rice vinegar)
• 2 tbsp sugar
• 2 tsp tapioca powder or cornstarch
• ¼ tsp salt

INSTRUCTIONS:

1. Cut fillets lengthwise into strips 1 inch wide. Cut each strip into chunks about 1 x 1 ½ inches.
2. Mix ingredients for marinade and add to the fish. Mix well, using your fingers or chopsticks.
3. Cut white parts of green onion into 4” lengths, then flatten with a cleaver. Add to marinating fish.
4. Chop the green onion leaves very fine and set aside.
5. Mix ingredients for sauce and set aside.
6. When ready to cook, remove green onion whites and chop fine. Combine with green parts.
7. Set wok over medium heat. When hot, add the oil. Wait 2 to 3 minutes, heat to 325 deg. F or until a piece of green onion dropped into the oil bubbles, sizzles and moves around.
8. Add the fish chunks to the oil. Lightly stir in a spading manner to separate (30 seconds). Cook fish for 2 minutes, then turn heat up and continue cook 1 minute longer, at 375 deg. F. Drain fish and oil into a colander or strainer lined container. Leave about 1 tbsp oil in wok.
9. Return wok to high heat. When very hot add the garlic, stirring 10 seconds. Sizzle in the wine along the sides or the wok, and then add sauce mixture. Turn heat to low, stir until sauce is thickened.
10. Glaze sauce with sesame oil, then slip in the fish chunks. Add the chopped green onion and mix together. Correct seasoning and serve.

Source: Jessica Gavin

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