Fried fish with whole garlic
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh fish fillets (pref. snapper or halibut) |
| 1 | teaspoon | Salt |
| 3 | tablespoons | Cornstarch |
| 1 | tablespoon | Rice wine or dry sherry |
| 3 | tablespoons | Water |
| 1 | tablespoon | Light soy sauce |
| 8 | Garlic cloves, peeled | |
| 2 | tablespoons | Fresh ginger, coarsely chopped |
| 4 | tablespoons | Oil, preferably peanut |
| 1 | tablespoon | Bean sauce |
| 1 | teaspoon | Sugar |
| 1 | tablespoon | Dark soy sauce |
Directions
SAUCE
RUB THE FISH FILLETS with salt and cornstarch. Heat a wok or large frying pan until it is hot, then add the oil. Brown the fish on each side until it is golden brown. Remove the fish and drain on kitchen paper. Drain off all but 1 tablespoon of oil, add the garlic and ginger and stir-fry for 20 seconds. Add the sauce ingredients, and cook for 3 minutes or until the garlic is tender. Return the fish to the wok and reheat through. Serve at once with the garlic cloves.
KEN HOM PRODIGY GUEST CHEFS COOKBOOK