| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish, Oriental, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh fish fillets (pref. snapper or halibut) |
| 1 |
ts |
Salt |
| 3 |
tb |
Cornstarch |
| 8 |
|
Garlic cloves; peeled |
| 2 |
tb |
Fresh ginger coarsely chopped |
| 4 |
tb |
Oil, preferably peanut |
| 1 |
tb |
Rice wine or dry sherry |
| 3 |
tb |
Water |
| 1 |
tb |
Light soy sauce |
| 1 |
tb |
Bean sauce |
| 1 |
ts |
Sugar |
| 1 |
tb |
Dark soy sauce |
INSTRUCTIONS
SAUCE
RUB THE FISH FILLETS with salt and cornstarch. Heat a wok or large frying
pan until it is hot, then add the oil. Brown the fish on each side until it
is golden brown. Remove the fish and drain on kitchen paper. Drain off all
but 1 tablespoon of oil, add the garlic and ginger and stir-fry for 20
seconds. Add the sauce ingredients, and cook for 3 minutes or until the
garlic is tender. Return the fish to the wok and reheat through. Serve at
once with the garlic cloves.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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