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Hongshao wanyu (red cooked carp)
Artist: _
Categories: Asian, Chinese, Ethnic, Fish, Seafood
Yield: 4
Rating: 0
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Ingredients:
1/2 ozDried Tangerine Peel, or:
- citrus peel
3 lbsFirm, white-fleshed Fish
-such as Rock Fish, Cod
-Halibut, Haddock, Scrod
-Red Snapper, or Sole
-(cleaned & left whole)
2 tspSalt
4 tbspCornstarch
2 cupPeanut oil
2 tbspFinely chopped garlic
3 tbspMinced peeled fresh ginger
4 tbspFinely chopped scallions
3 tbspRice wine or dry sherry
1 tbspWhole bean sauce, (yellow
-bean sauce)
2 tbspDark soy sauce
1 tbspSugar
6 tbspChicken stock or water
Procedures:
1Soak the tangerine or citrus peel for 20 minutes in warm water or until it is soft.
2Rinse under running water, squeeze out any excess liquid, finely chop and set aside.
3Make 3 or 4 slashes on each side of the fish to help it cook faster and allow the flavors to permeate.
4Rub the fish on both sides with the salt.
5Sprinkle the cornstarch evenly on each side of the fish.
6Heat a wok or deep saute pan until it is hot.
7Add the oil.
8When hot, deep-fry the fish on each side for 5 to 8 minutes until brown and crispy.
9Remove fish and drain on paper towels.
10Pour off oil, leaving 2 tablespoons.
11Reheat the wok.
12Add chopped tangerine peel, garlic, ginger and scallions and stir-fry for 30 seconds.
13Put in the rest of the ingredients.
14Return the fish to the wok, spooning the ingredients over the top of the fish.
15Cover wok.
16Cook over low heat for 8 minutes.
17Serve at once.
18Serves 4, as part of a chinese meal or 2, as a single dish.
19Ken hom prodigy guest chefs cookbook
 
 
 
 

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