PORTIONS: 2
INGREDIENTS
10 oz. Swai fish fillet
Salt to taste
4 tbsp. flour
Cut the fish in strips. Pat dried the fish with paper towel and season
it with salt.
Slightly dust the fish in flour
BATTER
1/3 cup all-purpose flour
1/3 cup cornstarch
1 tsp. baking soda
1tbsp. beaten egg
¾ cup ice cold water
½ tsp. salt
In a bowl mix well the 6 ingredients.
Dip the fish in the batter and fry until it has a golden color.
DIPPING SAUCE
½
tbsp. oil
½ tsp. hot sesame oil
½ tsp. minced ginger
½ tsp. minced garlic
2 tbsp. brown sugar
2 tbsp. rice wine vinegar
3 tbsp. water
2 tsp. soy sauce
2 tsp. rice wine
1 tsp. cornstarch
2 tsp. chopped chives or scallions
In a bowl mix brown sugar, rice wine vinegar, water, soy sauce, rice
wine and add the cornstarch to dissolve it.
In a small pot, heat up the vegetable oil and sesame oil. Stir fry the
ginger and garlic. Add the mixed ingredients and let the sauce to thicken.
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