Gan shao yu

1 Servings

Ingredients

Quantity Ingredient
1 Carp; bream, sea bass, trout, grouper or striped mullet, weighing about 1.5 lbs, gutted but left whole
1 tablespoon Light soy sauce
1 tablespoon Chinese rice wine or dry sherry
Veg oil; for deep frying
2 Cloves garlic; finely chopped
2 Scallions; finely chopped with white and green parts separated, up to 3
1 teaspoon Finely chopped fresh ginger
2 tablespoons Hot bean sauce
1 tablespoon Tomato paste
2 teaspoons Light brown sugar
1 tablespoon Rice vinegar
½ cup Basic stock
1 tablespoon Cornstarch paste
Few drops sesame oil

Directions

Rinse and dry fish well. Using a sharp knife, score both sides of fish as far down as the bone with diagonal cuts about 1" apart. Rub the whole fish with soy sauce, and wine or sherry on both sides, then leave to marinate for 10-15 minutes. In a wok, deep fry the fish in hot oil for 3-4 minutes on both sides or until golden brown. Pour off the excess oil, leaving about 1 tbsp in the wok. Push the fish to one side of the wok and add the garlic, white part of scallions, ginger, hot bean sauce, tomato paste, sugar, vinegar, and stock. Bring to a boil and braise the fish in the sauce for 4-5 minutes, turning once. Add green parts of scallions. Thicken sauce with cornstarch paste, sprinkle with sesame oil, and serve.

Posted to EAT-L Digest by Victor Fiorillo <c62op27@...> on Apr 3, 1998

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