West Lake Fish
|Trout||7 Ounce (1 Piece, 250 Gram)|
|Finely shredded ginger||1 Ounce (30 Gram)|
|Soy sauce||2 Teaspoon|
|Sugar||1 1⁄2 Teaspoon|
|Monosodium glutamate||1 Pinch|
|Fish stock||4 Tablespoon (From Cooking Fish)|
|Melted lard||2 Teaspoon|
|Sesame oil||2 Teaspoon|
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.