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 Chinese - Chinese Fried Trout
adapted from Cantonese Chinese Cooking by Margaret Leeming
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Description
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Ingredients
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- 4 Medium Trout Fillet
- Cornmeal -- For Breading
- Oil -- For Frying
- 1 Tablespoon Black Rice Vinegar
- 4 Medium Shiitake Mushrooms -- Chopped
- 2 Tablespoons Olive Oil
- 1/2 Bunch Green Onion -- Chopped
- 4 Ounces Pork -- Chopped
- 1 Can Bamboo Shoots
- 2 Tablespoons Rice Wine
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Sugar
- 1 Cup Beef Broth
- 2 Teaspoons Cornstarch -- Mixed With
- 2 Teaspoons Water
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Directions
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Heat oil, and saute onions and pork for 3 minutes. Add mushrooms, shoots, rice wine, soy sauce, sugar and broth. Bring to a boil, reduce heat and keep warm. roll fish in corn meal and saute in oil for about 5 minutes per side. Add corn starch mixture and vinegar to sauce, stir and serve over fish.
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Serves
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4
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Time to Make
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0:00
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