So this was so good I ate the entire pan and Rice. Here is how I got to this point.
Starting out in our Fridge Crisper I pulled fresh ingredients except the Bell Pepper, picked it outside. Slicing up the ingredients a little finer than I would have liked but I was very hungry. It was 2pm and all I had to eat up to that point was 2 slices of Fig Bread which was near daylight.
I ended up using the Peanut Butter 3 tbls, Peanut Butter Sauce in the jar 1 tbls, Hoisin sauce 1 tbls, about a 1 tbls Seasoned Vinegar, 2 tsp Lite Soy Sauce, pure Sesame Oil, and 2 tbls water in the sauce. Whisking to a emulsion and allowing the flavors to meld.
1 Egg White no Yoke.
1 heaping tablespoon Corn Starch.
Whisk well together then added about 1-1/2 tbls water to thin just a bit.
Now after chunking up the Crappie fillets in large chunks I added them to the batter here.
Tossing the fillets well to be sure and coat all side this bowl went in the fridge for 30 minutes to give the batter time to set on the fish chunks.
You can see it is a very light batter. Once cooked this batter will thicken the dish as well as give the Peanut Butter Sauce something to really stick to.
Starting out with 1 tbls butter and 1 tbls Pure Sesame Oil the more durable vegetables get cooking first.
As the cooking progressed I added the more tender ingredients finishing up with the fresh Garlic minced fine. Once this pan was finished I removed the vegetables to a bowl and added more oil to heat up.
I lay the Crappie chunks out as best I can, the fillets were very big so the chunks touched in spots. I had to cut those spots with a spatula before flipping. Cook till you get a crust before flipping.
This is a delicate batter and all is not intended to stay stuck to the fish but be careful turning as we all know Crappie fillets break up very easily.
I use this Vinegar to balance a lot of sauces & dressings. It is very good for that. The seasonings is salt & sugar, very unique, complementing Vinegar.
here is where I go off the rails, I thought I took pictures of the sauce after blending but I didn’t. 1 tsp ground Ginger was also added to taste lastly in the mixing. So it was whisk till a emulsion was formed. I could have made a larger batch of sauce but if I had it would have been all I tasted. Going lite was the right choice.
Returning the vegetables to the pan over the Fish I drizzle the sauce all around before folding to coat.
A quick Zap in the Microwave and the very good Jasmine Rice was ready for plating.
Finishing with some sliced Green Onions this dish didn’t need anything else. I ate the entire pan by myself.
Frying Crappie tomorrow with some Eggplant & Bell Pepper rings on the side…
