Summary

Ingredients

• 300 g fish fillet (s) (saithe, pikeperch, redfish)
• 175 g flour
• 1 egg (s)
• 1 tablespoon baking powder
• 25 g potato starch
• 0.5 teaspoon ½ salt
• 125 ml water
• 8 tablespoon oil
• 300 ml chicken broth or vegetable broth
• 1 teaspoon sambal oelek
• 0.25 teaspoon ¼ five-spice powder
• 2 tablespoon fish sauce or oyster sauce
• 2 tablespoon soy sauce, sweet
• 2 tablespoon soy sauce
• 1 bell pepper (s)
• 1 large carrot
• 1 onion (s)
• 20 g iner root, fresh
• 1 clove garlic
• 5 g mushrooms (Chinese mushrooms; black funus and oyster mushrooms), dried
• 2 tablespoon flour
• salt
• 1 liter rapeseed oil or sunflower oil for deep-frying
• Sauce thickener, dark

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Instructions

1. Soak the dried mushrooms in water for an hour. Then allow to drain.
2. Cut the carrot, bell pepper and mushrooms into strips and the onion into wedges. Chop the garlic and ginger into very fine cubes.
3. Fry the carrots, mushrooms, peppers and onions in a wok or a non-stick pan in 3 tablespoons of oil for a few minutes until they are cooked but still bite. Just before the end of the cooking time, add the ginger and garlic. Pour in the broth, then add the soy sauce, sweet soy sauce, fish or oyster sauce, sambal oelek and spices. Bring everything to the boil, season to taste and thicken with a sauce thickener.
4. For the breading of the fish, mix the egg with the water. Add flour, potato starch, salt and baking powder and mix together without lumps. Let the dough rest for 10 minutes, then add 5 tablespoons of oil and let stand for another 20 minutes.
5. Heat the fat in a saucepan.
6. Divide the fish pieces into bite-sized pieces and dust with the 2 tablespoons of flour. Then dip in the breading and drain.
7. Fry the fish pieces until they are light brown. Drain on paper towels and let cool for 5 minutes. Put again in the hot oil and fry until golden brown.
8. Basmati rice goes very well with this dish, but also long grain rice.