Free Recipe Fish with Hot Sauce,beijing Style
Recipe Type: Free Chinese Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Fish with Hot Sauce,beijing Style Recipe
1 Fish (yellow croaker carp
-mullet or bass) about 2 1/2
-lb, cleaned and scaled
2 ts Salt; or to taste
1 c Oil for deep-frying
1 ts Scallions; shredded
1 ts Fresh ginger; chopped
2 Hot red chili (chilli)
-peppers, seeded andshredded
1 ts Green pepper; shredded
3-1/2 oz Onions; shredded
4 ts Soy sauce
1 ts Rice wine
2 ts Sugar
1 ts Cornstarch ((cornflour)
-dissolved in
1 ts Water
1/4 ts Msg
Fish with Hot Sauce,beijing Style Preparation
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@gj.net> on Nov 09, 1997
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