Chinese Seafood
Recipes -
Braised Spiced
Crab Recipe
Ingredients
1 large carp or similar
fish
150ml/2/3 cup
groundnut (peanut) oil
15ml/1 tbsp sugar
2 cloves garlic, finely
chopped
100 g/4 oz bamboo shoots,
sliced
150 ml/2/3 cup fish stock
15 ml/1 tbsp rice wine or
dry sherry
15 ml/1 tbsp soy sauce
2 spring onions
(scallions), chopped
1 slice ginger root,
chopped
15ml/1 tbsp wine vinegar
salt
Method:
Clean and scale
the fish and soak it for several hours in cold
water. Drain and pat dry then score each side
several times.
Heat the oil and fry the fish on both
sides until firm. Remove from the pan and pour off
and reserve all but 30 ml/2 tbsp of the oil.
Add the
sugar to the pan and stir until it darkens. Add the
garlic and bamboo shoots and stir well.
Add the
remaining ingredients, bring to the boil, then
return the fish to the pan, cover and simmer gently
for about 15 minutes until the fish is cooked.
Place
the fish on a warmed serving plate and strain the
sauce over the top.