| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Fish |
6 |
Servings |
INGREDIENTS
| 1 |
|
(2-3 pound) fish |
| 2 |
|
Scallion stalks |
| 2 |
|
Or |
| 3 |
sl |
Fresh ginger rdot |
| 1 |
|
Clove garlic |
| 4 |
tb |
Soy sauce |
| 2 |
tb |
Sherry |
| 2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 3 |
dr |
Sesame oil; more or less |
|
|
Oil for deep-frying |
| 2 |
tb |
Soy sauce |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 1/2 |
c |
Stock |
INSTRUCTIONS
1. Bone fish and cut crosswise in 1-1/2 inch sections.
2. 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.
3. Drain fish, discarding marinade; then blot dry with paper toweling.
Meanwhile heat oil.
4. Add fish, a few pieces at a time, and deep-fry until golden. Drain on
paper toweling.
5. In a saucepan, combine remaining soy sauce, salt and sugar with stock.
Bring to a boil.
6. 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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