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Chinese   -   Chinese Fried Trout   adapted from Cantonese Chinese Cooking by Margaret Leeming

  • 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
Directions 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.
Serves 4
Time to Make 0:00

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