| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish | 6 | Servings |
INGREDIENTS
| 1 | 2-3 pound fish | |
| 2 | Scallion stalks | |
| 2 | Or | |
| 3 | Fresh ginger rdot | |
| 1 | Clove garlic | |
| 4 | T | Soy sauce |
| 2 | T | Sherry |
| 2 | t | Sugar |
| 1/4 | t | Salt |
| 1 | ds | Pepper |
| 3 | Sesame oil, more or less | |
| Oil for deep-frying | ||
| 2 | T | Soy sauce |
| 1/4 | t | Salt |
| 1 | t | Sugar |
| 1/2 | c | Stock |
INSTRUCTIONS
Bone fish and cut crosswise in 1-1/2 inch sections. Mince scallion, ginger root and garlic; then combine with soy sauce, sherry, sugar, salt, pepper, and sesame oil. Add to fish sections and let stand 1 hour, turning occasionally. Drain fish, discarding marinade; then blot dry with paper toweling. Meanwhile heat oil. Add fish, a few pieces at a time, and deep-fry until golden. Drain on paper toweling. In a saucepan, combine remaining soy sauce, salt and sugar with stock. Bring to a boil. Add fish sections and cook over moderate heat, stirring gently until sauce has nearly evaporated. Serve hot or cold. VARIATION: In step 4, reserve the marinade, and substitute it for the ingredients in step 5. Heat the marinade; dip each fish section in it for about 5 seconds, then drain on paper toweling. Arrange fish on a serving platter. Sprinkle with 1/2 teaspoon Five Spices, and serve. 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: 133
Calories From Fat: 32
Total Fat: 3.5g
Cholesterol: 12.5mg
Sodium: 1026.1mg
Potassium: 138mg
Carbohydrates: 14.3g
Fiber: <1g
Sugar: 2.8g
Protein: 9.5g