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Sai Wu Chou Yu (Chinese West Lake Fish) More Recipes Like This


Ingredients: Metric Units
3 lb. carp/trout
2 Tbsp rice wine/dry sherry/sake
1 Tbsp grated fresh ginger
1 tsp crushed garlic
oil for deep frying
cornstarch
3 Tbsp chopped grn onions
1-2 fresh red chiles
3 Tbsp sugar
3 Tbsp Chinese red vinegar
1 Tbsp dark soy sauce
1 c fish stock or water
salt & pepper
sesame oil
Directions:
Lay fish out, rub with half wine, plus garlic, ginger. Set aside 20 min. Heat oil to smoking, coat fish with cornstarch. Slide into oil, cook at high for 5 min or until crisp & cooked through. Drain. Stir fry ginger, onions, chili, add sugar, cook until it melts & turns golden. Add vinegar, soy sauce, wine, boil briefly. Ad stock, bring to boil, simmer 3 min. Mix 1 Tbsp cornstarch w/cold water, stir into sauce. Boil until thickens. Salt, pepper & sesame oil to taste. Pour over fish, serve.
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Contributed on: and modified on Friday November 11th, 2005