Centre de pêche Marchand et fils - Petits poissons des chenaux

Sweet and Sour Tomcod

Ingredients

  • 1 kg (2 lbs) tomcod
  • 125 ml (1/2 cup) soy sauce
  • 15 ml (1 tbsp.) Peanut oil or other vegetable oil
  • 30 ml (2 tbsp.) Marinated or pickled ginger, finely chopped
  • 75 ml (1/3 cup) or a little more peanut or other oil
  • 1 clove garlic, minced
  • 125 ml (1/2 cup) bamboo shoots or white turnip, cut in strips
  • 6 sliced mushrooms
  • 1 small carrot, into thin strips
  • 60 ml (4 tbsp.) green peas, fresh or frozen
  • 75 ml (5 tbsp.) sugar
  • 45 ml (3 tbsp.) vinegar
  • 15 ml (1 tbsp.) starch or cornstarch
  • 30 ml (2 tbsp.) cold water

Steps

  1. Clean the fish, wash with running water, pat dry and place in a bowl.
  2. Combine soy sauce, 15 ml oil, ginger and pour over fish.
  3. Marinate 30 minutes.
  4. Drain the fish and pat dry, retaining the marinade.
  5. Fry the fish in about 75 ml of oil for 6 minutes or until browned on both sides.
  6. When cooked, place the fish in a warm serving dish and place in a camping stove or oven at 100 °C (200 °F).
  7. If necessary, add a little oil to the fish cooking jus and then sauté the garlic, bamboo shoots, mushrooms, carrot and green peas.
  8. Add the sugar, vinegar and marinade used for the fish. Heat the mixture until it boils.
  9. Finally, add the cornstarch that dissolved in the cold water.
  10. Stirring, cook until the sauce thickens and appears semi-transparent.
  11. Pour over fish and serve immediately (6 servings).
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