Chinese Recipes - Fried Fish in Clear Ginger Sauce Recipe
posted on September 18, 2008 - 3:07 am
Ingredients
- 1.2-1.35 kg ,(2 1/2-3 lb) fish (carp, perch, etc)
- 15 ml (1 tablespoon) salt
- 5-6 slices root ginger
- 3 stalks spring onion
- 1 clove garlic
- oil for deep or semi-deep-frying
- 500 ml (1 pint) clear stock
- 45 ml (3 tablespoons) dry sherry or white wine
- 15 ml (1 tablespoon) vinegar
Serve 6-8
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