Braised soy fish with oyster sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (2-lb) fish | |
| 4 | Scallion stalks | |
| 1 | Or | |
| 2 | slices | Fresh ginger root |
| 1 | Clove garlic | |
| 1 | cup | Stock |
| 1 | tablespoon | Oil |
| 2 | tablespoons | Oyster sauce |
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Sugar |
| 3 | drops | Tabasco sauce; more or less |
Directions
1. Prepare fish as in steps 1, 2 and 4 of "Basic Braised Soy Fish" (see recipe). Turn off heat and leave fish in pan.
2. Cut scallions in ½-inch sections. Mince ginger root and garlic.
Meanwhile heat stock separately.
3. In a skillet, heat remaining oil. Add scallion, ginger mot and garlic, and stir-fry a few times. Add oyster sauce, soy sauce, sugar and Tabasco Sauce. Cook, stirring, 1 minute. Then pour over fish.
4. Add heated stock to fish and simmer, covered, until done (about 15 minutes), turning fish once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .