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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
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
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