Recipe: Gan Shao Yu
For 1 Persons
Category: None
1 Carp; bream, sea bass,
-trout, grouper or striped
-mullet, weighing about 1.5
-lbs, gutted but left whole
1 tb Light soy sauce
1 tb 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 ts Finely chopped fresh ginger
2 tb Hot bean sauce
1 tb Tomato paste
2 ts Light brown sugar
1 tb Rice vinegar
1/2 c Basic stock
1 tb Cornstarch paste
Few drops sesame oil
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
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