Friday, April 11, 2008

Hongshao Wanyu (Red cooked carp)

Yield 4 servings.


1/2 oz Dried Tangerine Peel or citrus peel
3 lb Firm, white-fleshed Fish such as Rock Fish, Cod,
Halibut, Haddock, Scrod,Red Snapper,
or Sole (cleaned & left whole)
2 ts Salt
4 tb Cornstarch
2 c Peanut oil
2 tb Finely chopped garlic
3 tb Minced peeled fresh ginger
4 tb Finely chopped scallions
3 tb Rice wine or dry sherry
1 tb Whole bean sauce (yellow bean sauce)
2 tb Dark soy sauce
1 tb Sugar
6 tb Chicken stock or water


Soak the Tangerine or citrus peel for 20 minutes in warm water
or until it is soft. Rinse under running water, squeeze out any
excess liquid, finely chop and set aside. Make 3 or 4 slashes on
each side of the fish to help it cook faster and allow the flavors
to permeate. Rub the fish on both sides with the salt. Sprinkle
the cornstarch evenly on each side of the fish. Heat a wok or
deep saute pan until it is hot. Add the oil. When hot, deep-fry
the fish on each side for 5 to 8 minutes until brown and crispy.
Remove fish and drain on paper towels. Pour off oil, leaving 2
tablespoons. Reheat the wok. Add chopped tangerine peel,
garlic, ginger and scallions and stir-fry for 30 seconds. Put in
the rest of the ingredients. Return the fish to the wok, spooning
the ingredients over the top of the fish. Cover wok. Cook over
low heat for 8 minutes. Serve at once. Serves 4, as part of a
Chinese meal or 2, as a single dish.

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