Mock fish (pork)
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Mock fish (pork)
  Fish    Pork    Chinese  
Last updated 6/12/2012 1:01:27 AM. Recipe ID 24730. Report a problem with this recipe.
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      Title: Mock fish (pork)
 Categories: Chinese, Pork, Ceideburg 2
      Yield: 3 Servings
 
    3/4 lb Pork
      2 ts Wine
      1 tb Soy sauce
      1    Level tablespoon corn flour
           -(cornstarch)
           Oil for deep-frying
      4 ts Brown bean sauce
      1 tb Water
      1 tb Vinegar
      1    Level teaspoon sugar
    1/2    Level teaspoon red pepper,
           -crushed
      1 ts Pressed ginger juice
    1/4 ts Sesame oil
    1/2    Level teaspoon corn flour
           -mixed with 4 tablespoons
           -water
 
  This dish is Szechwanese in origin.
  
  "The annual run of the shad upstream stopped east of Szechwan, where
  they spawned in lakes as large as small seas.  Farther upstream, the
  waters became more turbulent.  The rapids cut through gorges, making
  navigations upstream laborious, and the waters tan too swiftly to
  make lakes where fish could be raised.  This may be the reason for a
  peculiar dish of pork known as Mock Fish, an attempt to reproduce the
  taste of a well-sauced fish. It you close your eyes you can almost
  believe it. The contrariness of Szechwan cooking lies in the fact
  that veal or beef may be substituted in the recipe below with little
  change in its taste. The taste of th original substances is all but
  lost in the sauce. No one seems to mind, because the use of
  seasonings is extraordinary.
  
  Sliver the pork very finely, and marinate it for 2 to 3 hours in a
  mixture of wine, soy sauce and corn flour.  Deep-fry the slivers for
  about 2 minutes, until well browned.  Set them aside to drain.  In a
  bowl, mix together all the remaining ingredients except the corn
  flour and water mixture.  Saute the pork in the bean sauce mixture
  for a few minutes in a deep frying pan, until heated through.  Then
  thicken the sauce with the corn flour flour and water, stirring
  gently to make it smooth.
  
  




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Recipe ID 24730 (Apr 03, 2005)

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