Fish In Szechuan Sauce

The fiery hot Szechuan sauce complements the battered white fish. A delicious dish that is sure to become a favourite!

Prepared chicken broth	1/2 cup	125 mL
Cornstarch	2 tsp.	10 mL
Sweet (or regular) chili sauce	1 tbsp.	15 mL
Rice vinegar	2 tsp.	10 mL
Granulated sugar	1 tsp.	5 mL

Egg white (large)	1	1
Cornstarch	1 tbsp.	15 mL
Firm white fish fillets (or steaks), such as halibut or sea bass, skin removed, cut into 1 1/2 inch	1 1/2 lbs.	680 g
(3.8 cm) cubes

Cooking oil, for deep-frying

Cooking oil	1 tbsp.	15 mL
Medium onion, halved lengthwise and thinly sliced	1	1
Finely chopped peeled gingerroot	1 tbsp.	15 mL
Garlic clove, minced (or 1/4 tsp., 1 mL, powder)	1	1

Chili black bean sauce	1 - 2 tbsp.	15 - 30 mL
Dry sherry	2 tbsp.	30 mL
Soy sauce	1 tbsp.	15 mL

Green onions, sliced, for garnish	2	2

Stir broth into first amount of cornstarch in small cup. Add next 3 ingredients. Stir. Set aside.
Beat egg white and second amount of cornstarch with fork in medium bowl. Add fish. Stir until coated.
Deep-fry, in 2 batches, in hot (375°F, 190°C) cooking oil for about 4 minutes, stirring to separate fish, until golden brown. Remove with slotted spoon to paper towels to drain. Keep warm.
Heat wok or large frying pan on medium-high until very hot. Add second amount of cooking oil. Add sliced onion, ginger and garlic. Stir-fry for 1 to 2 minutes until fragrant and slightly softened.
Add next 3 ingredients. Stir to blend flavours. Stir cornstarch mixture. Stir into bean sauce mixture for about 30 seconds until boiling and thickened. Add fish. Stir gently until coated with sauce.
Sprinkle with green onion. Serves 6.
1 serving: 348 Calories; 23.7 g Total Fat (13.2 g Mono, 7.2 g Poly, 1.9 g Sat); 36 mg Cholesterol; 7 g Carbohydrate; 1 g Fibre; 25 g Protein; 457 mg Sodium
*Reprinted from Chinese Cooking* © Company's Coming Publishing Limited www.companyscoming.com**

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