Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Golden Crispy Whole Fish with Bell Peppers and Chili Sauce

Demonstrated by: Steve Chiang, Restaurant Chef, Golden Dragon at the Hilton Hawaiian Village Beach Resort & Spa.
Narcissus Festival 2003 - November 16, 2003.

electric_kitchen_logo

Ingredients:

Golden Crispy Whole Fish with Bell Peppers and Chili Sauce

  • 3 tablespoons brandy
  • Dash of salt and pepper
  • 1/4 cup soy sauce
  • 1 large piece fresh ginger, slivered
  • 1/4 cup chopped green onions
  • 1 1/2 lb whole Japanese striped bass, cleaned
  • 2 eggs
  • 1/4 cup water
  • 1 cup cornstarch
  • Salad oil for deep frying
  • 1 pkg (1 oz) rice sticks
  • Romaine lettuce leaves for garnish

Sauce:

  • 1 cup Thai sweet chili sauce
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 cup diced cantaloupe
  • 1/2 cup diced onion
  • 1/4 cup chopped green onion
  • 1 cup chopped Chinese parsley
  • 2 tablespoons sesame oil
  • 1/4 cup salad oil or olive oil
  • 2 tablespoons minced garlic

Directions:

  1. In a large shallow glass dish, combine brandy, salt, pepper, soy sauce, ginger and green onions.
  2. Add fish and marinate for 2 hours, turning occasionally.
  3. Beat eggs with water.
  4. Pour egg mixture over fish, dredge with cornstarch; refrigerate for at least one hour.
  5. Heat oil to 375°F.
  6. Deep fry rice sticks in oil; drain.
  7. Deep fry fish for 7 minutes or until crispy; drain.
  8. Line serving platter with romaine lettuce, place fish on top.
  9. Combine sauce ingredients and mix well; pour over the fish.
  10. Garnish with crumbled, fried rice sticks.

Makes 6 servings.

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.