| 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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