Fish with hot sauce,beijing style
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fish (yellow croaker carp mullet or bass) about 2 1/2 lb, cleaned and scaled | |
| 2 | teaspoons | Salt; or to taste |
| 1 | cup | Oil for deep-frying |
| 1 | teaspoon | Scallions; shredded |
| 1 | teaspoon | Fresh ginger; chopped |
| 2 | Hot red chili (chilli) peppers, seeded andshredded | |
| 1 | teaspoon | Green pepper; shredded |
| 3½ | ounce | Onions; shredded |
| 4 | teaspoons | Soy sauce |
| 1 | teaspoon | Rice wine |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Cornstarch ((cornflour) dissolved in |
| 1 | teaspoon | Water |
| ¼ | teaspoon | Msg |
Directions
1. Wash and dry the fish. Make 3 to 5 diagonal slashes on each side and rub the skin and slashes with the salt.
2. Heat the oil in a wok over high heat to very hot about 350 or until a piece of scallion green or ginger sizzles and moves around quickly when tossed in the oil. Add the scallions and onions and ginger and the fish and deep-fry until both sides are brown. Remove, drain and place on a serving dish.
3. Pour all but 2 to 3 tbsp of the oil out of the wok,leaving only enough to cover the bottom. Heat until the oil surface ripples. Add the hot red chili,green pepper,and onion shreds, and stir-fry until fragrant. Stir in the soy sauce,rice wine,sugar,MSG,and ginger. Add 1 cup water and bring to a boil. Stir the cornstarch-water mixture and add to the wok.
Cook,stirring,until the sauce thickens. Romove pour over the fish,and serve.
Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997