Red Cooked Fish Szechuan Style
|Dressed trout||2 1⁄2 Ounce (With Head And Tail, Fresh Or Frozen)|
|Soy sauce||3 Tablespoon|
|Dry sherry||2 Tablespoon|
|Grated ginger root||2 Tablespoon|
|Green onions||6 , bias-sliced into 1 1/2-inch lengths|
|Garlic||2 Clove (10 gm), minced|
|Cooking oil||1 Tablespoon|
|Hot bean sauce||1 Tablespoon|
|Cold water||1 Cup (16 tbs)|
Thaw fish, if frozen.
Score each fish with about eight 1/8 inch-deep diagonal cuts on each side (this allows the seasonings to penetrate).
For marinade, combine soy sauce, dry sherry, and gingerroot.
Place fish in a shallow baking dish.
Pour marinade over fish, making sure it penetrates all cuts.
Let stand at room temperature for 20 minutes, turning fish over after 10 minutes.
Drain fish, reserving marinade.
Pat fish dry with paper toweling.
Pour cooking oil into a large skillet to depth of 3/4 inch; heat oil.
Cook fish in hot oil 3 to 4 minutes.
Turn fish and cook 3 to 4 minutes more or till fish flakes easily when tested with a fork.
Drain fish on paper toweling; keep warm while preparing sauce.
To prepare sauce, in small saucepan cook onions and garlic in the 1 tablespoon hot oil till tender but not brown; stir in hot bean sauce.
Combine cornstarch and sugar; blend in cold water and reserved marinade.
Add to mixture in saucepan.
Cook and stir till thickened and bubbly.
Pour sauce over fish.