| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Appetizer | 4 | Servings |
INGREDIENTS
| 1 | Fish | |
| 2 | Or | |
| 3 | sl | Fresh ginger root |
| 1 | Clove garlic | |
| 1 | Scallion stalk | |
| 1/4 | c | Soy sauce |
| 2 | tb | Sherry |
| 1/2 | ts | Powdered anise |
| 1/2 | ts | Sesame oil |
| 2 | ts | Sugar |
| 1/2 | c | Stock |
| 2 | ts | Soy sauce |
| Oil for deep frying |
INSTRUCTIONS
1. Cut fish against the grain in 1/4-inch slices. 2. Slice ginger root; mince garlic; cut scallion in 1-inch sections. Then combine with soy sauce, sherry, powdered anise and sesame oil. Add to fish and toss gently. Let stand 1 to 2 hours, turning occasionally. 3. Drain marinade into a saucepan; dry fish well with paper toweling. 4. Bring marinade to a boil along with sugar, stock and remaining soy sauce. Boil 1/2 minute (thicken with cornstarch paste) ; keep warm over very low heat. 5. Heat oil until smoking. Add fish, one or two pieces at a time, and deep-fry until crisp and golden. 6. Drain on paper toweling. Then dip each fish slice very briefly in warm marinade to coat. Arrange on a serving platter. Serve hot or cold. NOTE: This dish is usually made with carp, sea bass or yellow pike. 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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