Ingredients
-
2
-
2
-
3/4
-
1/4
-
1
-
1 1/2
-
1/2
-
1/2
-
1/2
-
2
-
-
-
-
-
Directions
Sichuan Braised Cod, Very simple, spicy, low cholesterol dish. Not authentically Sichuan, but close enough., Had this for dinner last night with friends and everyone totally enjoyed it. I did add extra garlic and cut down on the peppers for the company but I think next time I will fix it with the posted amount. Made for Fall PAC 2011., This was delicious! I doubled the sauce and added some veggies and black bean garlic sauce. Loved the technique of browning the fish in cornstarch and egg, made a nice crust! Thanks so much for posting!
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Steps
|
1
Done
|
In a Small Bowl, Mix the 2 Tsp Corn Starch With the 2 Tbsp Rice Vinegar. |
|
2
Done
|
Add the Chicken Broth, Soy Sauce, and Ketchup. |
|
3
Done
|
Season the Fish With 1/2 Tsp Salt and 1/2 Tsp Pepper. |
|
4
Done
|
Spread the 1/2 Cup of Corn Starch on a Wide Plate. |
|
5
Done
|
Put the Eggs in a Bowl Wide Enough to Dip the Largest Pice of Cod. |
|
6
Done
|
Dredge the Fish in the Corn Starch. |
|
7
Done
|
Heat 2 Tbsp of Oil in a 12 Inch Non-Stick Pan Over Medium High Heat Until Shimmering. |
|
8
Done
|
Move Each Piece of Cod from the Corn Starch to the Egg to Coat, Then Put Into the Pan. |
|
9
Done
|
Cook on the First Side For 3 Minutes, Then Turning the Fish, Until Brown on All Sides and a Little Firm to the Touch (total Cooking Time Will Be About 5 Minutes) -- It Should not Be Cooked All the Way Through. |
|
10
Done
|
Transfer the Fish to a Large Plate. |
