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5 servings
Ingredients:
1 tablespoon hoisin sauce1 tablespoon canned tomato sauce1 tablespoon dry sherry1 teaspoon ground black pepper2 tablespoons dark soy sauce1 teaspoon white sugar1 teaspoon salt1 1/2 pounds cod fillets3 tablespoons vegetable oil1 tablespoon lard1 teaspoon cornstarch4 tablespoons water
Instructions:
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.
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