Soy Sauce Fish Shanghai Style
|Whole fish||1 1⁄2 Pound|
|Ginger root slice||2|
|Bamboo shoots||1⁄3 Cup (5.33 tbs) (Winter Type)|
|Dried chinese mushrooms||8|
|Peanut oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Chinese rice wine||1 Tablespoon|
|Dark soy sauce||4 Tablespoon|
|Rock sugar||2 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
Rinse the fish inside and out under cold water; dry completely with paper towels.
Slash both sides diagonally in 1 1/2 inch (4 cm) intervals.
Rub salt inside and out and set aside for about 10 minutes.
Slice ginger root into 1 inch (2.5 cm) slices; cut scallions into 4 inch (10 cm) lengths; slice bamboo shoots into thin round slices.
Soak dried mushrooms in hot water for about 15 minutes; when soft, discard stems and cut large mushrooms in halves.
Coat both sides of fish with flour.
Heat the wok very hot, add oil and then ginger slices.
Gently put in the fish and fry over medium high heat for 2 to 3 minutes.
Turn it carefully and fry the other side until golden brown.
Pour off excess oil and add scallions, bamboo shoot slices, mushrooms and then wine, soy sauce, rock sugar, and water.
Bring to a boil, cover and cook over low heat for 5 minutes.
Remove cover, increase heat, and baste fish until a little more than 1/2 cup liquid remains.