Deep-fried marinated fish (in pieces)

Yield: 6 Servings

Measure Ingredient
1 \N (2-3 pound) fish
2 \N Scallion stalks
2 \N Or
3 slices Fresh ginger rdot
1 \N Clove garlic
4 tablespoons Soy sauce
2 tablespoons Sherry
2 teaspoons Sugar
¼ teaspoon Salt
1 dash Pepper
3 drops Sesame oil; more or less
\N \N Oil for deep-frying
2 tablespoons Soy sauce
¼ teaspoon Salt
1 teaspoon Sugar
½ cup Stock

1. Bone fish and cut crosswise in 1-½ inch sections.

2. Mince scallion, ginger root and garlic; then combine with soy sauce, sherry, sugar, salt, pepper, and sesame oil. Add to fish sections and let stand 1 hour, turning occasionally.

3. Drain fish, discarding marinade; then blot dry with paper toweling.

Meanwhile heat oil.

4. Add fish, a few pieces at a time, and deep-fry until golden. Drain on paper toweling.

5. In a saucepan, combine remaining soy sauce, salt and sugar with stock.

Bring to a boil.

6. Add fish sections and cook over moderate heat, stirring gently until sauce has nearly evaporated. Serve hot or cold. VARIATION: In step 4, reserve the marinade, and substitute it for the ingredients in step 5. Heat the marinade; dip each fish section in it for about 5 seconds, then drain on paper toweling. Arrange fish on a serving platter. Sprinkle with ½ teaspoon Five Spices, and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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