| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | 1 | Servings | |
INGREDIENTS
| 1 | Carp; bream, sea bass, trout, grouper or striped mullet, weighing about 1.5 lbs, gutted but left whole | |
| 1 | tb | Light soy sauce |
| 1 | tb | Chinese rice wine or dry sherry |
| Veg oil; for deep frying | ||
| 2 | Cloves garlic; finely chopped | |
| 2 | Scallions; finely chopped with white and green parts separated, up to 3 | |
| 1 | ts | Finely chopped fresh ginger |
| 2 | tb | Hot bean sauce |
| 1 | tb | Tomato paste |
| 2 | ts | Light brown sugar |
| 1 | tb | Rice vinegar |
| 1/2 | c | Basic stock |
| 1 | tb | Cornstarch paste |
| Few drops sesame oil |
INSTRUCTIONS
Rinse and dry fish well. Using a sharp knife, score both sides of fish as far down as the bone with diagonal cuts about 1" apart. Rub the whole fish with soy sauce, and wine or sherry on both sides, then leave to marinate for 10-15 minutes. In a wok, deep fry the fish in hot oil for 3-4 minutes on both sides or until golden brown. Pour off the excess oil, leaving about 1 tbsp in the wok. Push the fish to one side of the wok and add the garlic, white part of scallions, ginger, hot bean sauce, tomato paste, sugar, vinegar, and stock. Bring to a boil and braise the fish in the sauce for 4-5 minutes, turning once. Add green parts of scallions. Thicken sauce with cornstarch paste, sprinkle with sesame oil, and serve. Posted to EAT-L Digest by Victor Fiorillo <c62op27@IBX.COM> on Apr 3, 1998
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