Braised Fish Recipe

Braised Fish Recipe

Ingredients :

750 g carp or any fresh water fish

2 tablespoons soy sauce

1/2 tablespoon sugar

2 1/2 cups clear stock

1 1/2 tablespoons rice wine

1 tablespoon crushed yellow bean sauce

2 scallions, chopped finely

1 slice ginger root, peeled and chopped finely

Oil for deep-frying

 

Method :

Wash the fish, scale and gut. Score both sides of the fish diagonally down to the bone to prevents the skin from bursting and also to allows the heat to penetrate quickly. Heat up a wok with about 4 1/2 cups of oil. Fry the fish until golden in color. Remove and drain. Leave about 1 tablespoon oil in the wok, put in the finely chopped onions, ginger root and sugar. Stir to dissolve the sugar, then add the bean sauce followed by the rice wine or sherry, soy sauce, stock and the fish. Bring to the boil, then reduce the heat and cook until the juice is reduced by half. Turn the fish over and continue cooking until the juice is almost evaporated. Be careful not to break up the fish when lifting it out of the wok. The fish needs to be served whole with both head and tail intact.

 

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