Haloe Fish Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3 cup: Peanut Oil,
1: Garlic, crushed;clove
1: Egg,
6 ounce: Water Chestnut, sliced
1/3 cup: Flour, white
2 tbsp: Soy Sauce,
1 tsp: Salt,
2 tsp: Cornstarch,
1/4 tsp: Pepper,
1 lbs: Pineapple, chunk (with liqui
1 lbs: Sole, fillet of
2 tbsp: Vinegar,
2: Scallion, chopped;
Directions:
Pour oil into wok; heat till almost smoking, about 425F.
While oil is heating, combine egg, flour, salt and pepper in a bowl
to form a batter. Dip fish fillets into batter. Carefully add fish and
deep-fry until golden brown, about 5 minutes. Remove and drain on
tempura rack or absorbent paper towels.
Carefully remove all but 1 T of oil from wok. Add scallions,
garlic and water chestnuts and stir-fry 1 minute. Push up sides of
wok.
Combine remaining ingredients. Pour mixture into wok and simmer,
stirring constantly until mixture thickens, about 1 minute. Stir in
vegetables and heat. Pour over fish.
Source from luhu.jp
While oil is heating, combine egg, flour, salt and pepper in a bowl
to form a batter. Dip fish fillets into batter. Carefully add fish and
deep-fry until golden brown, about 5 minutes. Remove and drain on
tempura rack or absorbent paper towels.
Carefully remove all but 1 T of oil from wok. Add scallions,
garlic and water chestnuts and stir-fry 1 minute. Push up sides of
wok.
Combine remaining ingredients. Pour mixture into wok and simmer,
stirring constantly until mixture thickens, about 1 minute. Stir in
vegetables and heat. Pour over fish.
Source from luhu.jp