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Number of serving: 2
Total Preparation time: 10 minutes + 15
minuts marinate
Total Cooking time: 30 minutes
Ingredient A
1 yellow croaker (375g), could be replaced with any white fish
¼ green bell pepper, diced
¼ red bell pepper, diced
1 canned peach, diced
1 clove grated garlic
1 teaspoon grated ginger
1 teaspoon grated shallot
Caltrop starch
Ingredient B - marinate
½ teaspoon salt
½ egg white
2 teaspoons ginger wine
1 teaspoon caltrop starch
Sesame oil
1 pince ground white pepper
Ingredient C – seasoning
¼ teaspoon salt
½ teaspoon caltrop starch
1 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons ketchup
4 tablespoons water
Method
Rinse and drain the fish. Bone it. Marinate fish and the bone with
Ingredient B for 15 minutes. Coat the fish bone in caltrop starch. Deep
fry in boiling oil until golden brown. Drain and arrange on a serving
plate. Coat the fish meat in caltrop starch. Deep fry in hot oil until
done. Drain with paper towel. Heat 1 tablespoon oil in a wok or pan.
Stir fry grated garlic, ginger, shallot until fragrant. Add bell pepper
and stir well. Sizzle with 1 teaspoon wine. Add seasoning and cook
until the sauce thickens. Put fish meat back and add the diced peach.
Stir briefly and ready to serve with steam rice.
Cooking tips: The bone is also
served due to some meat on it after boning.
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