Fish Slices Peking Style Recipe

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Fish Slices Peking Style Ingredients

1 lb fish fillets, cubed
1 cornstarch for dredging fish
1 oil for deep frying
2 + dried chile peppers
1 thin slice of ginger, minced
2 to 3 cloves of garlic
2 scallions, chopped coarsely
2 dried shiitake mushrooms

MARINADE

1/2 tsp salt
1/8 tsp white pepper
1/4 tsp sugar
2 tbsp dry sherry
1 tsp freshly minced ginger
1 beaten egg

SAUCE

1 tbsp white vinegar
4 tsp sugar
3 tbsp black soy sauce
2 tbsp rice wine
1 cup chicken broth
2 tbsp cornstarch mixed with 3 tb water
1 tsp sesame oil

A Recipe for
Fish Slices Peking Style

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Fish Slices Peking Style Recipe
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This is a recipe for Fish Slices Peking Style from the recipe cookbook of Recipes-to-go (Asian)

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Fish Slices Peking Style

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Fish Slices Peking Style Directions

1. Mix marinade, plop fish slices into marinade and refrigerate for 30
minutes.

2. Place dried mushrooms in warm water for 15 + minutes to soften.

3. Dredge marinated fish slices in cornstarch while heating oil in
wok.

4. Deep fry fish slices until they are light brown. Dry fish slices on
paper towel. 5. Remove all but two TB of oil from the wok. Stir fry
the garlic, chilies, ginger and scallions. Add the mushrooms, stir in
the sauce mixture until sauce comes to a boil and then stir in the
cornstarch mixture and cook until thickened.

6. Return the fish slices to the wok, swirl in sesame seed oil.

7. Eat!

Serves: 6

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Fish Slices Peking Style Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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