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Hongshao Wanyu (Red-Cooked Carp) Recipe - Cooking Index

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Hongshao Wanyu (Red-Cooked Carp)

Cuisine: Asian
Type: Fish
Serves: 4 people

Recipe Ingredients

1/2 oz 14gDried tangerine peel - =or=- citrus peel
3 lbs 1362g / 48ozFirm - white-fleshed fish
  As rock fish - cod, halibut, haddock, snapper or sole, (cleaned
  And left whole
2 teaspoons 10mlSalt
4 tablespoons 60mlCornstarch
2 cups 474mlPeanut oil
2 tablespoons 30mlFinely chopped garlic
3 tablespoons 45mlMinced peeled fresh ginger
4 tablespoons 60mlFinely chopped scallions
3 tablespoons 45mlRice wine or dry sherry
1 tablespoon 15mlWhole bean sauce - (yellow bean sauce)
2 tablespoons 30mlDark soy sauce
1 tablespoon 15mlSugar
6 tablespoons 90mlChicken stock or water

Recipe Instructions

SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or until it is soft. Rinse under running water, squeeze out any excess liquid, finely chop and set aside.

Make 3 or 4 slashes on each side of the fish to help it cook faster and allow the flavors to permeate. Rub the fish on both sides with the salt. Sprinkle the cornstarch evenly on each side of the fish.

Heat a wok or deep saute pan until it is hot. Add the oil. When hot, deep-fry the fish on each side for 5 to 8 minutes until brown and crispy. Remove fish and drain on paper towels. Pour off oil, leaving 2 tablespoons. Reheat the wok.

Add chopped tangerine peel, garlic, ginger and scallions and stir-fry for 30 seconds. Put in the rest of the ingredients.

Return the fish to the wok, spooning the ingredients over the top of the fish. Cover wok. Cook over low heat for 8 minutes. Serve at once.

Serves 4, as part of a Chinese meal or 2, as a single dish.

Source:
Rums of Puerto Rico

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