Fried cod, cooked again in hoisin sauce, dry sherry and dark soy sauce.
INGREDIENTS (for 5 servings):
- 1 tablespoon hoisin sauce
- 1 tablespoon canned tomato sauce
- 1 tablespoon dry sherry
- 1 teaspoon ground black pepper
- 2 tablespoons dark soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 1/2 pounds cod fillets
- 3 tablespoons vegetable oil
- 1 tablespoon lard
- 1 teaspoon cornstarch
- 4 tablespoons water
In a mixing bowl, mix together hoisin sauce, tomato sauce, sherry, pepper, soy sauce, sugar and salt. Set aside for 20 minutes.
Rub cod filets with 1 tablespoon of oil. Heat a large skillet and add the remaining 2 tablespoons of oil. Fry fish for 2 minutes on both sides, drain on paper towels, and set aside.
Discard oil from skillet, and add 1 tablespoon of lard. Melt over medium heat and add soy sauce mixture, stirring well. Dissolve the cornstarch in the water and pour into the skillet, stirring constantly. Cook until thickened.
Return fish to the skillet and cook again for 1 minute on each side.
Hoisin sauce, also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.