Crisp fried red snapper with spicy sweet-and-sour sauce from Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking (page 176) by Kian Lam Kho and Jody Horton

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Notes about this recipe

  • L.Nightshade on March 06, 2016

    Mr. Nightshade actually made this dish. Instead of using a whole red snapper, he used a fillet. I didn’t watch his every move, as I was busy with my own wok, but I know the fillet was dredged in tapioca starch, then fried in very hot oil. The sauce is made of ketchup chicken stock, white rice wine, white rice vinegar, soy sauce, chopped pickled red chiles, sugar (he used stevia), and a tapioca starch slurry. I’m definitely warming up to sweet and sour, when it’s not that sweet, gloppy, bright red stuff. And, although still not my favorite, I’m also warming up to fried food. In other words, this was much better than I expected; we both liked it quite a bit. http://www.chowhound.com/post/february-2016-cotm-phoenix-claws-jade-trees-kian-lam-kho-1031589?commentId=9813981

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