| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish | 4 | Servings |
INGREDIENTS
| 1 | 2-lb fish | |
| 4 | Scallion stalks | |
| 1 | Or | |
| 2 | Fresh ginger root | |
| 1 | Clove garlic | |
| 1 | c | Stock |
| 1 | T | Oil |
| 2 | T | Oyster sauce |
| 2 | T | Soy sauce |
| 1 | t | Sugar |
| 3 | Tabasco sauce, more or less |
INSTRUCTIONS
Prepare fish as in steps 1, 2 and 4 of "Basic Braised Soy Fish" (see recipe). Turn off heat and leave fish in pan. Cut scallions in 1/2-inch sections. Mince ginger root and garlic. Meanwhile heat stock separately. In a skillet, heat remaining oil. Add scallion, ginger mot and garlic, and stir-fry a few times. Add oyster sauce, soy sauce, sugar and Tabasco Sauce. Cook, stirring, 1 minute. Then pour over fish. Add heated stock to fish and simmer, covered, until done (about 15 minutes), turning fish once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 219
Calories From Fat: 82
Total Fat: 9.1g
Cholesterol: 19.7mg
Sodium: 1003.6mg
Potassium: 207.6mg
Carbohydrates: 19.4g
Fiber: <1g
Sugar: 2.3g
Protein: 14.2g