Stewed Fish Tails

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::Stewed Fish Tails

*1 grass carp fish tail, 0.25
cup shredded leeks, 2
slices of ginger, 1
spring onion, 1.5 t.
cornstarch, 0.25 t. sesame
oil.
*3 T. soy sauce, 0.25 t.
pepper.
*1 t. wine, 1 t. sugar,
1.5 c. water.

Method:

1. Clean fish. Cut into four pieces. Marinate in soy sauce and pepper. for 3 minutes. Leave aside. 2. Heat 2 T. oil in wok. Add spring onion, ginger and fish. Turn fish over immediately. Add wine, sugar and water and the liquid from marinade the fish; cook til fish is done Mix cornstarch with 1 T. water Pour down from the side of wok to thicken. Sprinkle with a little sesame oil. Place on plate, sprinkle with shredded leek and serve.

Total time:

45m

Cooking technique:

stewing

Cuisine:

Shanghai

Food menu:

seafood

Cholesterol:

86mg

Carbohydrates:

24g