Fish with hot sauce,beijing style

1 Servings

Ingredients

Quantity Ingredient
1 Fish (yellow croaker carp mullet or bass) about 2 1/2 lb, cleaned and scaled
2 teaspoons Salt; or to taste
1 cup Oil for deep-frying
1 teaspoon Scallions; shredded
1 teaspoon Fresh ginger; chopped
2 Hot red chili (chilli) peppers, seeded andshredded
1 teaspoon Green pepper; shredded
3½ ounce Onions; shredded
4 teaspoons Soy sauce
1 teaspoon Rice wine
2 teaspoons Sugar
1 teaspoon Cornstarch ((cornflour) dissolved in
1 teaspoon Water
¼ teaspoon Msg

Directions

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 350 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 tbsp 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,MSG,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. Romove pour over the fish,and serve.

Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997

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