| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1 |
|
Whole 2-pound bass or carp |
| 1 |
|
Scallion stalk |
| 2 |
sl |
Fresh ginger root |
| 1 |
tb |
Oil |
| 2 |
tb |
Oil |
| 6 |
c |
Stock |
| 1 |
tb |
Sherry |
| 1 |
tb |
Vinegar |
| 1 |
ts |
Soy sauce |
| 3 |
dr |
Sesame oil; more or less |
| 2 |
|
Sprigs Chinese parsley |
| 2 |
|
Whole scallions |
INSTRUCTIONS
1. Have fish cleaned and left whole. Make three light gashes in each
side. Dry thoroughly with paper toweling; dust lightly with cornstarch. Cut
scallion stalk in 1-inch sections. Mince ginger root.
2. Heat oil. Add scallion and ginger and brown lightly. Remove and set
aside. Heat remaining oil to smoking hot. Add fish and brown quickly on
both sides.
3. Return scallion and ginger to pan with fish and add stock. Bring to a
boil, then reduce heat and simmer, covered, 10 minutes.
4. Add sherry, vinegar, soy sauce and sesame oil. Simmer,covered, 10
minutes more.
5. Meanwhile, chop Chinese parsley, and mince remaining scallions. Then
arrange in a long, deep serving bowl, with fish on top. Pour soup over and
serve.
VARIATION: In step 2, instead of pan-frying, deep-fry fish to light
golden and drain on paper toweling.
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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