Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Hot & Sour Shark
Ingredients:
16 oz shark loin, cut into bite-sized cubes
2 cups water
1 orange, zest only, cut into matchsticks
2 egg whites
2 tbsp dry sherry
3 tbsp cornstarch
4 tbsp peanut oil
1 tsp salt
oil for frying
˝ cup orange juice
˝ cup chicken stock
4 tbsp rice vinegar
2 tbsp sugar
2 tbsp soy sauce
˝ cups fresh ginger, cut into matchsticks
1 tsp chipotle pepper, crushed
˝ cup, green onions, slivered
1 cup red bell pepper, cut into matchsticks
2 tbsp green onion, minced
Preparation:
Bring water to the boil
Add zest and boil for 1 minute; remove zest and reserve
Combine egg white, sherry, 2 tbsp cornstarch, 2 tbsp peanut oil and salt
Add shark and fry to a golden brown
Remove shark and drain well on paper towels
In a small bowl, combine orange juice, chicken stock, vinegar, remaining cornstarch, sugar and soy sauce
In a large pan or wok, heat remaining peanut oil
Add chipotles and ginger; stir-fry for 1 minute
Add slivered green onion and bell pepper; stir-fry for 1 minute
Add orange juice mixture; stir until thickens
Add shark to sauce and reheat – garnish with minced green onion
Serves 2 to 4.
Great with: rice, peas
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