Hunan Fish With Ginger Sauce
|Whole white fish||1⁄2 Kilogram|
|Garlic||2 Clove (10 gm), crushed|
|Onions||1 , quartered|
|Lime||1 , quartered|
|Finely grated ginger||1 Teaspoon|
|Spring onion||6 , finely sliced|
|Chicken stock||1 Cup (16 tbs)|
|Corn flour||1 Tablespoon, mixed with cold water|
|Water||3 Tablespoon (Cold)|
|Soya sauce||2 Tablespoon|
|Green chili||2 , seeded|
|Garlic paste||1 Teaspoon (Hot)|
|Sesame oil||1 Tablespoon|
|Peanut oils||2 Cup (32 tbs) (For Frying)|
Clean the fish.
Make a slit on the stomach of the fish and clean it out, thoroughly.
Trim spine and fins.
Leave head and tail on.
Place water in a large pan enough to cover the fish.
Bring water to a boil and add 1 teaspoon salt.
Rub the empty cavity of the fish with half the garlic.
Stuff with lime and 1/3 of the onion, Secure it with thread.
Lower the fish carefully into the boiling water.
Cover and cook for 8 minutes.
Remove and drain well.
Heat oil in a pan.
Fry ginger, remaining garlic and spring onions for 1-2 minutes.
Stir well and bring to a boil.
Stir in cornflour mixture until well thickened.
Add soya sauce, chillies, garlic paste and sesame oil, and mix well.
Put fish on a serving dish and remove the thread used for securing it.
Spoon the sauce over and serve immediately with rice or noodles.
Take 1/4 kg.colocasia, boiled, peeled and flattened.
Coat with bread crumbs and fry until golden.
Follow the recipe from stage 5 as directed above.