Deep-fried Chinese fish

Ingredients for 2 servings:

• 300 g fish fillet(s) (pollock, zander, redfish)
• 175 g flour
• 1 egg(s)
• 1 tbsp baking powder
• 25 g potato starch
• ½ tsp salt
• 125 ml water
• 8 tbsp oil
• 300 ml chicken broth or vegetable broth
• 1 tsp sambal oelek
• ¼ tsp five-spice powder
• 2 tbsp fish sauce or oyster sauce
• 2 tbsp soy sauce, sweet
• 2 tbsp soy sauce
• 1 bell pepper(s)
• 1 large carrot(s)
• 1 onion(s)
• 20 g fresh ginger root
• 1 garlic clove(s)
• 5 g mushrooms (Chinese mushrooms, black fungus and oyster mushrooms), dried
• 2 tbsp flour
• Salt
• 1 liter rapeseed oil or sunflower oil for frying
• Sauce thickener, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 35 minutes

with spicy sauce and crunchy vegetables

Soak the dried mushrooms in water for one hour. Then drain. Cut the carrot, bell pepper, and mushrooms into strips and the onion into wedges. Finely dice the garlic and ginger. Fry the carrots, mushrooms, bell pepper, and onion in 3 tablespoons of oil in a wok or nonstick pan for a few minutes until cooked through but still have a bite. Just before the end of the cooking time, add the ginger and garlic. Pour in the stock, then add the soy sauce, sweet soy sauce, fish or oyster sauce, sambal oelek, and spices. Bring everything to a boil, season to taste, and thicken with a sauce thickener. To coat the fish, mix the egg with the water. Add the flour, potato starch, salt, and baking powder and mix until lump-free. Let the batter rest for 10 minutes, then add 5 tablespoons of oil and let stand for another 20 minutes. Heat the fat in a saucepan. Cut the fish into bite-sized pieces and dust with 2 tablespoons of flour. Then dip in the breading and let drain. Deep-fry the fish pieces until lightly browned. Drain on kitchen paper and let cool for 5 minutes. Return to the hot oil and deep-fry until golden brown. Basmati rice, but long-grain rice also goes well with this dish.