Pseudo smoked fish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fish | |
| 2 | Or | |
| 3 | slices | Fresh ginger root |
| 1 | Clove garlic | |
| 1 | Scallion stalk | |
| ¼ | cup | Soy sauce |
| 2 | tablespoons | Sherry |
| ½ | teaspoon | Powdered anise |
| ½ | teaspoon | Sesame oil |
| 2 | teaspoons | Sugar |
| ½ | cup | Stock |
| 2 | teaspoons | Soy sauce |
| Oil for deep frying | ||
Directions
1. Cut fish against the grain in ¼-inch slices.
2. Slice ginger root; mince garlic; cut scallion in 1-inch sections.
Then combine with soy sauce, sherry, powdered anise and sesame oil. Add to fish and toss gently. Let stand 1 to 2 hours, turning occasionally.
3. Drain marinade into a saucepan; dry fish well with paper toweling.
4. Bring marinade to a boil along with sugar, stock and remaining soy sauce. Boil ½ minute (thicken with cornstarch paste) ; keep warm over very low heat.
5. Heat oil until smoking. Add fish, one or two pieces at a time, and deep-fry until crisp and golden.
6. Drain on paper toweling. Then dip each fish slice very briefly in warm marinade to coat. Arrange on a serving platter. Serve hot or cold.
NOTE: This dish is usually made with carp, sea bass or yellow pike.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .