Stewed Fish

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::Stewed Fish

*1 whole fish, (yellow
croaker, carp, mullet or
bass) about 2.5 lb
(1,000 g), cleaned and
scaled
*1 t. salt, or to taste
*1 c. (500 ml) oil for
deep-frying
*1 t. scallions, shredded
*1 t. fresh ginger, chopped
*2 hot red chili
peppers, seeded and
shredded
*1 t. green pepper, shredded
*3.5 oz (100 g) onions,
shredded
*4 t. soy sauce
*1 t. rice wine
*2 t. sugar
*1 t. cornstarch (cornflour)
dissolved in 1 t. water

Method:

1. Wash and dry the fish. Make 3 to 5 diagonal slashes on each side and rub the skin and slashes with the salt. 2. Heat the oil in a wok over high heat to very hot about 350F (175C). or until a piece of scallion green or ginger sizzles and moves around quickly when tossed in the oil. Add the scallions and onions and ginger and the fish and deep-fry until both sides are brown. Remove, drain and place on a serving dish. 3. Pour all but 2 to 3 T. of the oil out of the wok, leaving only enough to cover the bottom. Heat until the oil surface ripples. Add the hot red chili, green pepper, and onion shreds, and stir-fry until fragrant. Stir in the soy sauce, rice wine, sugar and ginger. Add 1 cup water and bring to a boil. Stir the cornstarch-water mixture and add to the wok. Cook, stirring, until the sauce thickens. Remove, pour over the fish, and serve.

Total time:

45m

Cooking technique:

stewing

Cuisine:

Shanghai

Food menu:

seafood

Cholesterol:

98mg

Carbohydrates:

24g