| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
Chinese |
Fish, Oriental, Seafood |
4 |
Servings |
INGREDIENTS
| 1/2 |
oz |
Dried Tangerine Peel |
|
|
=OR=- citrus peel |
| 3 |
lb |
Firm, white-fleshed Fish |
|
|
such as Rock Fish Cod |
|
|
Halibut Haddock Scrod |
|
|
Red Snapper or Sole |
|
|
cleaned & left whole |
| 2 |
t |
Salt |
| 4 |
T |
Cornstarch |
| 2 |
c |
Peanut oil |
| 2 |
T |
Finely chopped garlic |
| 3 |
T |
Minced peeled fresh ginger |
| 4 |
T |
Finely chopped scallions |
| 3 |
T |
Rice wine or dry sherry |
| 1 |
T |
Whole bean sauce |
|
|
yellow bean sauce |
| 2 |
T |
Dark soy sauce |
| 1 |
T |
Sugar |
| 6 |
T |
Chicken stock or water |
INSTRUCTIONS
SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or
until it is soft. Rinse under running water, squeeze out any excess
liquid, finely chop and set aside. Make 3 or 4 slashes on each side of
the fish to help it cook faster and allow the flavors to permeate. Rub
the fish on both sides with the salt. Sprinkle the cornstarch evenly
on each side of the fish. Heat a wok or deep saute pan until it is
hot. Add the oil. When hot, deep-fry the fish on each side for 5 to 8
minutes until brown and crispy. Remove fish and drain on paper towels.
Pour off oil, leaving 2 tablespoons. Reheat the wok. Add chopped
tangerine peel, garlic, ginger and scallions and stir-fry for 30
seconds. Put in the rest of the ingredients. Return the fish to the
wok, spooning the ingredients over the top of the fish. Cover wok.
Cook over low heat for 8 minutes. Serve at once. Serves 4, as part of
a Chinese meal or 2, as a single dish. From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Find God and you find everything”