Guam Style Fish
Ingredients
- 3 tablespoons raw sugar
- 3 tablespoons distilled white vinegar
- 2 tablespoons lite soy sauce
- 2 tablespoons tomato sauce
- 1 teaspoon salt
- 1/4 cup white Zinfandel wine
- 3 tablespoons cornstarch
- 3 tablespoons all purpose flour
- 2 5-ounce 1/2-inch-thick red fish fillets such as snapper
- Peanut oil for deep frying
- 1/2 cup drained canned sliced bamboo shoots
- 1/2 cup sliced straw mushrooms
- 1/4 cup grated carrot
- 1/4 cup frozen peas, baby sweet, thawed, drained
- 2 teaspoons minced peeled fresh ginger
- 4 teaspoons minced garlic
- Salt
- freshly ground white pepper
- 1 tablespoon cornstarch diluted in 1/2 cup water
Instructions
Combine first 5 ingredients in small bowl. Set aside. Combine wine, 3 tablespoons cornstarch and flour in medium bowl. Add fish to flour and turn to coat. Add enough oil to heavy large skillet to come 1 inch up sides. Heat to 3650F. Fry fish until crisp and golden, about 4 minutes. Drain on paper towels. Transfer to heated platter. Pour off all but 2 tablespoons oil from skillet. Add vegetables, ginger and garlic. Season with salt and pepper. Stir-fry 2 minutes. Add vinegar mixture and stir 2 minutes. Add dissolved cornstarch mixture and stir until sauce thickens, about 1 minute. Spoon over fish and serve.
