Fish With Hot Sauce,Beijing Style Recipe
Servings: 1
Ingredients
- 1 x Fish (yellow croaker carp mullet or possibly bass) about 2 1/2 lb, cleaned and scaled
- 2 tsp Salt, or possibly to taste
- 1 c. Oil for deep-frying
- 1 tsp Scallions, shredded
- 1 tsp Fresh ginger, minced
- 2 x Warm red chili (chilli) peppers, seeded andshredded
- 1 tsp Green pepper, shredded
- 3 1/2 ounce Onions, shredded
- 4 tsp Soy sauce
- 1 tsp Rice wine
- 2 tsp Sugar
- 1 tsp Cornstarch ((cornflour) dissolved in
- 1 tsp Water
- 1/4 tsp Msg
Directions
- 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 warm about 350 or possibly till a piece of scallion green or possibly ginger sizzles and moves around quickly when tossed in the oil. Add in the scallions and onions and ginger and the fish and deep-fry till 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 sufficient to cover the bottom. Heat till the oil surface ripples. Add in the warm red chili,green pepper,and onion shreds, and stir-fry till fragrant. Stir in the soy sauce,rice wine,sugar,MSG,and ginger. Add in 1 c. water and bring to a boil. Stir the cornstarch-water mix and add in to the wok.
- Cook,stirring,till the sauce thickens. Romove pour over the fish,and serve.
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