Hongshao wanyu (red cooked carp) Recipe

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Hongshao wanyu (red cooked carp)

Artist:	_	Yield:	4
Categories:	Asian, Chinese, Ethnic, Fish, Seafood	Rating:	0
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Ingredients:

1/2	oz	Dried Tangerine Peel, or:
		- citrus peel
3	lbs	Firm, white-fleshed Fish
		-such as Rock Fish, Cod
		-Halibut, Haddock, Scrod
		-Red Snapper, or Sole
		-(cleaned & left whole)
2	tsp	Salt
4	tbsp	Cornstarch
2	cup	Peanut oil
2	tbsp	Finely chopped garlic
3	tbsp	Minced peeled fresh ginger
4	tbsp	Finely chopped scallions
3	tbsp	Rice wine or dry sherry
1	tbsp	Whole bean sauce, (yellow
		-bean sauce)
2	tbsp	Dark soy sauce
1	tbsp	Sugar
6	tbsp	Chicken stock or water

Procedures:

1	Soak the tangerine or citrus peel for 20 minutes in warm water or until it is soft.
2	Rinse under running water, squeeze out any excess liquid, finely chop and set aside.
3	Make 3 or 4 slashes on each side of the fish to help it cook faster and allow the flavors to permeate.
4	Rub the fish on both sides with the salt.
5	Sprinkle the cornstarch evenly on each side of the fish.
6	Heat a wok or deep saute pan until it is hot.
7	Add the oil.
8	When hot, deep-fry the fish on each side for 5 to 8 minutes until brown and crispy.
9	Remove fish and drain on paper towels.
10	Pour off oil, leaving 2 tablespoons.
11	Reheat the wok.
12	Add chopped tangerine peel, garlic, ginger and scallions and stir-fry for 30 seconds.
13	Put in the rest of the ingredients.
14	Return the fish to the wok, spooning the ingredients over the top of the fish.
15	Cover wok.
16	Cook over low heat for 8 minutes.
17	Serve at once.
18	Serves 4, as part of a chinese meal or 2, as a single dish.
19	Ken hom prodigy guest chefs cookbook