PAIRS WITH & INGREDIENT IN VARIAS GENUÍ CAVA BRUT NATURE Spain $19.99 134687
PAIRS WITH SPARKLING NEW YEAR’S CELEBRATION LOUIS ROEDERER COLLECTION CHAMPAGNE BRUT France $91.99 483159 TAITTINGER BRUT RÉSERVE CHAMPAGNE France $79.99 457713 Lunar New Year from page 84 FRIED SWEET & SOUR FISH
1 tbsp (15 ml) vegetable oil, plus more for shallow frying 2 cloves garlic, crushed 1-in (2.5 cm) slice fresh ginger ½ red bell pepper, thinly sliced ½ yellow bell pepper, thinly sliced ½ yellow onion, thinly sliced 2 tsp (10 ml) Pagoda 8-Year-Old Shaoxing Rice Wine ¼ cup (60 ml) ketchup ¼ cup (60 ml) white vinegar
¼ cup (60 ml) rice wine vinegar ½ cup (125 ml) pineapple juice
¼ cup + 2 tbsp (90 ml) water, divided 1 tsp (5 ml) salt, plus more to season fish 2 tsp (10 ml) soy sauce 2 tbsp (30 ml) granulated sugar 2 tbsp (30 ml) cornstarch, plus more for dusting fish 3 to 4 lbs (1.4 to 1.8 kg) whole red sea bream, gutted and scales removed pepper, to taste 2 green onions, thinly sliced, for garnish sesame seeds, for garnish 1 In a medium saucepan over medium heat, heat 1 tbsp (30 ml) oil. Add garlic and ginger and stir-fry for 30 seconds. Add peppers and onions and stir-fry just until cooked, 2 to 3 minutes. Remove peppers and onions and set aside. Keep garlic and ginger in saucepan and add cooking wine, ketchup, white and rice vinegars, pineapple juice, ¼ cup (60 ml) water, salt, soy sauce and sugar. Bring to a boil, then turn heat down to low and simmer for 10 minutes. 2 In a small bowl, mix 2 tbsp (30 ml) cornstarch and remaining 2 tbsp (30 ml) water. Pour cornstarch slurry into sauce, stirring constantly. Bring sauce back to a boil, stirring occasionally. Turn off heat, mix in vegetables and keep warm until ready to use. 3 Dry fish inside and out with paper towel. Using a sharp knife, slit fish down to bone, spacing slits 1-in (2.5 cm) apart from head to tail. Season fish inside and out with salt and pepper, rubbing it into slits.
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