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Hunan Fish With Ginger Sauce

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Anonymous (not verified)
Ingredients
  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
  Salt 2 Teaspoon
  Peanut oils 2 Cup (32 tbs) (For Frying)
Directions

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.
Add stock.
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.
VEGETARIAN VERSION:
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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Fried
Servings: 
6

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