Location: Plugging 'But Holes
|I know most of you may have had salt and pepper fried shrimp or crab at your local favorite chinese restaurant. This recipe makes use of almost any fresh caught fish. I chose to use a white fleshed fish but I am sure you can do it with just about any fish so long as it's not too oily a fish. This time, I used some sole fillets.
1-2 lbs of fish cut into 2" long by 1/2"-3/4" thick chunks
salt (1-2 teaspoon depending on taste)
fresh cracked pepper (1 tsp)
chopped garlic (4 or 5)
1 bunch chopped green onions (or scallions)
2 oz. diced red chili (jalapeno or bell pepper)
1. Take the fish fillets and coat them completely with corn starch.
2. While coating the fish, heat some oil on high in a pan.
3. when the oil hot enough for frying (~350 degrees). put in the coated fish in one at a time. Do not over crowd the pot as the fish will not crisp up if the temperature of the oil goes down.
4. fry up all the fish and set aside to drain of oil
5. in another pan (or use the same pan just without all that oil), sear up the garlic, green onions and pepper for 1 minute.
6. add the fish fillets
7. add the salt and pepper
8. toss all ingredients around to mix well and to coat the fish with the salt & pepper mix.
9. serve with a side of rice.