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Snapper with Sweet and Sour Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. Substitute any firm fish that can be cut into cubes....
1 pound red snapper, rock cod, or other fresh and firm fish
1 large egg white
3 tablespoons cornstarch
1 teaspon fine sea salt
1/4 teaspoon freshly ground white peppercorns
2 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 teaspoon dry sherry, or use extra rice vinegar
1 teaspoon sugar
1/2 cup water (or use pineapple juice if available)
1 teaspoon cornstarch
1 red bell pepper
1 green bell pepper
1 shallot or 2-3 cloves garlic, or both
1 knob fresh ginger root, or 2-3 tablespoons chopped candied ginger
2-3 green onions
1-2 fresh red ripe tomatoes
peanut oil or grapeseed oil to cover bottom of pan to depth of 1/2 inch
Cut fish into cubes about 1 inch in size. In batter bowl, combine egg white, cornstarch, salt and pepper. Add fish cubes and toss gently. If time allows,refrigerate 1-3 hours. In meantime, combine soy sauce, vinegar, sherry, sugar, water or juice and cornstarch in a measuring cup. Whisk well. Cook in microwave 1 minute. Whisk to blend. Cook 1 minute more and whisk well. Mixture should be hot and slightly thickened and shiny looking. Whisk well and set aside. Cut each pepper into cubes about the size of the fish pieces. Dice the shallot and / or garlic and combine with the ginger. Slice the green onions and dice the tomatoes. When ready to cook, heat oil in wok or heavy bottomed saute pan over medium high heat until it reaches 360 - 370 degrees on a thermometer if you have one available. Add the fish and using a silicone spoon or spatula, cook until the outer layer is crusty, turning as necessary. (Cook about 2 minutes total). Remove to a platter. Cook and stir the peppers, shallot and ginger for several minutes in the hot pan, or until vegetables are crisp tender. Add the onion and tomatoes just to heat them. Lift the vegetable mixture out of the excess oil with a slotted spoon and arrange over fish. Pour the sweet sour sauce over and serve.
Recipe created 2003-08-26.
