Spicy Twice Fried Fish
This is a favourite dinner choice. Fish is fried then refried in a sauce made from hoisin, sherry, soy and pepper.
Ingredients
Serves: 5
- 1 tablespoon hoisin sauce
- 1 tablespoon tinned tomato sauce
- 1 tablespoon dry sherry
- 1 teaspoon ground black pepper
- 2 tablespoons dark soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
- 700g firm whitefish fillets
- 3 tablespoons vegetable oil
- 1 tablespoon lard
- 1 teaspoon cornflour
- 4 tablespoons water
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- In a mixing bowl, mix together hoisin sauce, tomato sauce, sherry, pepper, soy sauce, sugar and salt. Set aside for 20 minutes.
- Rub fish filets with 1 tablespoon of oil. Heat a large frypan and add the remaining 2 tablespoons of oil. Fry fish for 2 minutes on both sides, drain on paper towels and set aside.
- Discard oil from frypan and add 1 tablespoon of lard. Melt over medium heat and add soy sauce mixture, stirring well. Dissolve the cornflour in the water and pour into the frypan, stirring constantly. Cook until thickened.
- Return fish to the frypan and cook again for 1 minute on each side.
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Reviews and Ratings
Global Ratings:
(21)
Reviews in English (19)
Absolutely delicious! My husband told me I could make it seven days a week! The only thing that I did different was use Splenda instead of sugar (because we eat low-carb,) used butter instead of lard, and added some minced garlic (because I love it!) I will definitely make this again. - 08 Apr 2004 (Review from Allrecipes USA and Canada)
Omit the salt and it's perfect! I also used ketchup instead of tomato sauce to avoid opening an entire can and it came out great. Very flavorful and perfect served over rice with a side of steamed asparagus. - 09 Apr 2010 (Review from Allrecipes USA and Canada)
This recipe was very easy and has a LOT of flavor to it! We used striped bass instead of cod, and recommend to use a not-too-expensive of a fish since the strong flavors of the hoisin sauce and soy sauce, really over-powered the fish flavor. We really enjoyed it. Thanks! - 12 Sep 2004 (Review from Allrecipes USA and Canada)