Basic Braised Soy Fish
|Fish||2 Pound, pounded (1 Piece)|
|Fresh root ginger slice||3|
|Water||1 Cup (16 tbs)|
|Soy sauce||4 Tablespoon|
1. Have fish cleaned and scaled, but left whole. Rinse in cold water. Dry well, inside and out, with paper toweling and score on both sides.
2. Sprinkle fish with the salt and let stand 10 minutes. Then coat lightly with flour.
3. Mince ginger root and scallions; then combine with water, soy sauce, sherry, sugar and remaining salt.
4. Heat oil in a heavy pan until nearly smoking. Gently lower in fish; fry over high heat 1 minute on each side, then over medium heat 2 1/2 minutes on each side. Baste continually with hot oil. (To turn fish over, loosen it with the back of a spatula and turn gently. The pan may be removed temporarily from the burner while the fish is being turned.)
5. Pour ginger-scallion mixture over fish and bring quickly to a boil. Then cook, covered, over medium heat until done (15 to 20 minutes), turning fish halfway through cooking.