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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: HONGSHAO WANYU (RED-COOKED CARP)

  3. Categories: Fish, Oriental, Seafood

  4. Yield: 4 servings

  5. 1/2 oz Dried Tangerine Peel

  6. - OR - citrus peel

  7. 3 lb Firm, white-fleshed Fish

  8. -such as Rock Fish, Cod,

  9. -Halibut, Haddock, Scrod,

  10. -Red Snapper, or Sole,

  11. -(cleaned & left whole)

  12. 2 ts Salt

  13. 4 tb Cornstarch

  14. 2 c Peanut oil

  15. 2 tb Finely chopped garlic

  16. 3 tb Minced peeled fresh ginger

  17. 4 tb Finely chopped scallions

  18. 3 tb Rice wine or dry sherry

  19. 1 tb Whole bean sauce

  20. -(yellow bean sauce)

  21. 2 tb Dark soy sauce

  22. 1 tb Sugar

  23. 6 tb Chicken stock or water

  24. SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or until it

  25. is soft. Rinse under running water, squeeze out any excess liquid, finely

  26. chop and set aside. Make 3 or 4 slashes on each side of the fish to help it

  27. cook faster and allow the flavors to permeate. Rub the fish on both sides

  28. with the salt. Sprinkle the cornstarch evenly on each side of the fish.

  29. Heat a wok or deep saute pan until it is hot. Add the oil. When hot,

  30. 5 to 8 minutes until brown and crispy.

  31. Remove fish and drain on paper towels. Pour off oil, leaving 2 tablespoons.

  32. Reheat the wok. Add chopped tangerine peel, garlic, ginger and scallions

  33. and stir-fry for 30 seconds. Put in the rest of the ingredients. Return the

  34. fish to the wok, spooning the ingredients over the top of the fish. Cover

  35. 8 minutes. Serve at once. Serves

  36. 4, as part of

  37. a Chinese meal or 2, as a single dish. --

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