Free Chinese Recipes

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

Method:

1. Wash the fish thoroughly. Rub it inside and out with the salt. And leave for 30 minutes. Shred the ginger, and cut the spring onion into medium-sized lengths.

2. Heat the oil in a large frying pan or deep fryer. Lower the fish into the hot oil to fry gently for 5 minutes (2 1/2 minutes on either side if in a shallow pan-baste if necessary). Drain thoroughly.

3. Heat the stock in a large frying pan. Add the ginger and garlic and adjust the seasoning. Bring to the boil and simmer for 3 minutes. Lower the fish into the stock, and leave it to simmer for 10 minutes, adding the wine, vinegar and spring onions 1 minute before dishing out.

4. Serve in an oval dish with the fish swimming in the hot stock, surrounded by the greenness of the spring onions.