Fresh Steamed Abalone With Talapia Fillet
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
45
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Salt1 tsp
White Pepper2 tbsps
Cornstarch12 small
Abalone (*)1 tbsp
Vegetable Oil2 tbsps
Water2 tsps
Garlic (minced)1 cup
Vinegar1 cup
Chicken Broth1 cup
Sugar1 tbsp
Chile Sauce (vietnamese)Directions:
1
Cut the fish fillet into 2 inch by 1-inch pieces
2
In a glass bowl, mix the salt, white pepper, chopped ginger, and egg white
3
Add the fish fillets and marinate them for at least 20 minutes in the refrigerator
4
To make the sauce: Mix 2 tablespoons cornstarch with 2 tablespoons water (for thickening the sauce)
5
Place the remaining sauce ingredients in a medium saucepan and heat to boiling
6
Stir in cornstarch mixture and continue to cook until sauce thickens
7
Turn off heat and set aside
8
Rinse the abalone with cold water and pat dry with paper towel
9
Place on a heatproof platter and steam for 10 minutes on high heat
10
Place remaining cornstarch on sheet of waxed paper and place fish fillets in the cornstarch to coat all sides
11
Heat 1 1/2 inches vegetable oil (about 3 cups) in a frying pan or wok to 350 degrees F
12
Place 8 to 10 pieces of fish in the oil at a time
13
Fry fish fillet for 2 minutes or until firm (light brown) and drain on paper towel
14
Continue to cook until all the fish is fried
15
Place the fish fillets in the center of platter and remove the abalone from the steamer
16
Place around the edge of the platter
17
Pour the sauce over the fish and garnish with cilantro sprigs