Chinese Crispy Fish
"This is one of those dishes you thought you could get only in a Chinese restaurant. But here is a recipe similar to ones you will find in Chinatown. It's the genuine article." - Recipe submitted by Dotty B.
1 whole flounder (about 1 1/2 to 2 pounds)
1 cup all-purpose flour
Freshly ground black pepper
1/4 cup peanut oil
1/4 cup minced shallots
1 tablespoon chopped garlic
2 ounces dried wooded ear mushrooms, soaked in warm water for 30 minutes and drained
2 cups chicken stock
1 tablespoon cornstarch
2 teaspoons finely chopped parsley leaves
- Rinse and pat-dry the whole fish.
- Preheat the frying pan.
- Season the flour with salt and pepper. Dredge the fish in the seasoned flour, on both sides, reserving the flour. Shake off any excess flour.
- Fry the fish over high heat until golden brown, about 3 minutes on each side. Remove from the oil and drain on paper towels. Season with salt and pepper.
- In the same sauté pan, add the shallots and garlic. Season with salt and pepper. Sauté for 1 minute. Add the mushrooms. Season with salt and pepper. Sauté for 1 minute. Add 1 3/4 cup of the chicken stock.
- Dissolve the cornstarch in the remaining stock. Bring the stock to a boil. Stir in the cornstarch mixture. Boil the liquid for 2 minutes and then reduce to a simmer. Add the fish fillets and simmer for 3 to 4 minutes. Stir in the parsley.
- To assemble, place the fried fish on a large platter. Spoon the sauce over it. Serve immediately.
Makes 4 servings.