1 (2-3 pound) fish
2 Scallion stalks
2 Or
3 sl Fresh ginger rdot
1 Clove garlic
4 tb Soy sauce
2 tb Sherry
2 ts Sugar
1/4 ts Salt
1 ds Pepper
3 dr Sesame oil; more or less
Oil for deep-frying
2 tb Soy sauce
1/4 ts Salt
1 ts Sugar
1/2 c Stock
1. Bone fish and cut crosswise in 1-1/2 inch sections.
2. Mince scallion, ginger root and garlic; then combine with soy sauce,
sherry, sugar, salt, pepper, and sesame oil. Add to fish sections and let
stand 1 hour, turning occasionally.
3. Drain fish, discarding marinade; then blot dry with paper toweling.
Meanwhile heat oil.
4. Add fish, a few pieces at a time, and deep-fry until golden. Drain on
paper toweling.
5. In a saucepan, combine remaining soy sauce, salt and sugar with stock.
Bring to a boil.
6. Add fish sections and cook over moderate heat, stirring gently until
sauce has nearly evaporated. Serve hot or cold. VARIATION: In step 4,
reserve the marinade, and substitute it for the ingredients in step 5. Heat
the marinade; dip each fish section in it for about 5 seconds, then drain
on paper toweling. Arrange fish on a serving platter. Sprinkle with 1/2
teaspoon Five Spices, and serve.
From The Thousand Recipe Chinese Cookbook, ISBN 0-517-65870-4. Downloaded
from Glen’s MM Recipe Archive,
Yields
6 Servings