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West Lake Fish

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Ingredients
  Trout 7 Ounce (1 Piece, 250 Gram)
  Onions spring 2
  Ginger slice 2
  Finely shredded ginger 1 Ounce (30 Gram)
  Soy sauce 2 Teaspoon
  Sugar 1 1⁄2 Teaspoon
  Sherry 1 Teaspoon
  Monosodium glutamate 1 Pinch
  Salt 1⁄2 Teaspoon
  Vinegar 4 Teaspoon
  Fish stock 4 Tablespoon (From Cooking Fish)
  Cornflour 2 Teaspoon
  Water 2 Teaspoon
  Melted lard 2 Teaspoon
  Sesame oil 2 Teaspoon
Directions

Clean the fish but do not remove the head or tail.
Put it in a saucepan of boiling water with the spring onion and ginger slices.
Boil until cooked - about 3 minutes.
The fish is cooked when its eyes puff out.
Drain and place on a warm serving dish.
Sprinkle the shredded ginger over it.
Heat 1 tablespoon of oil in a saucepan and add the seasoning sauce, bring to the boil and thicken with the cornflour paste.
Pour over the fish.
Sprinkle with melted lard and sesame oil and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Fish
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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