| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish | 4 | Servings |
INGREDIENTS
| 1 | (2-lb) fish | |
| 4 | Scallion stalks | |
| 1 | Or | |
| 2 | sl | Fresh ginger root |
| 1 | Clove garlic | |
| 1 | c | Stock |
| 1 | tb | Oil |
| 2 | tb | Oyster sauce |
| 2 | tb | Soy sauce |
| 1 | ts | Sugar |
| 3 | dr | Tabasco sauce; more or less |
INSTRUCTIONS
1. Prepare fish as in steps 1, 2 and 4 of "Basic Braised Soy Fish" (see recipe). Turn off heat and leave fish in pan. 2. Cut scallions in 1/2-inch sections. Mince ginger root and garlic. Meanwhile heat stock separately. 3. 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. 4. 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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