There are many version of this popular chinese dish,
We filipinos have a local version called Escabeche,
serve in almost all occassions and special events.
Aside to its delicious taste,it is also a very healthy dish
since their ingredients have different vegetables which
are very good to the body.
Serving is for 4 to 6 persons.
INGREDIENTS:
1 whole white, firm and fleshy fish 675g to a kilo is ideal
2 tbsp plain flour
1 tablespoon salt
1/4 teaspoon ground pepper
vegetable oil for deep frying
fresh coriander leaves for garnish
Sauce:
1 tbsp sesame oil
1 tbsp light soy sauce
2 tbsp light brown sugar
1 tbsp cornstarch
2-3 tbsp apple cidar vinegar or rice vinegar
1/2 cup basic stock
1 tbsp finely chopped fresh root ginger
25g green pepper, seeded and thinly shredded
25g red pepper, seeded and finely shredded
50g carrot, julienned
50g bamboo shoots, shredded
1 large chopped onion
2-3 spring onions finely shredded
PROCEDURE :
Clean and dry the fish.
Cut both side of the fish diagonally
Rub the whole fish with salt inside and out
Coat the fish with flour from head to tail
Heat the oil and deep-fry the fish on both sides until golden brown
Remove the fish and drain
For the SAUCE :
Stir fry all the vegetables in a preheated pan or wok in 1 minute
Add the ginger,soy sauce, sugar and and rice vinegar, Stir well
Add the stock and bring to boil
Add the cornstarch, stirring well until thickens
Put the fish in a serving platter and pour the sauce.
Serve garnished with fresh coriander leaves.
