Hongshao Wanyu (Red-Cooked Carp)

Recipe Ingredients

1/2 oz	14g	Dried tangerine peel - =or=- citrus peel
3 lbs	1362g / 48oz	Firm - white-fleshed fish
		As rock fish - cod, halibut, haddock, snapper or sole, (cleaned
		And left whole
2 teaspoons	10ml	Salt
4 tablespoons	60ml	Cornstarch
2 cups	474ml	Peanut oil
2 tablespoons	30ml	Finely chopped garlic
3 tablespoons	45ml	Minced peeled fresh ginger
4 tablespoons	60ml	Finely chopped scallions
3 tablespoons	45ml	Rice wine or dry sherry
1 tablespoon	15ml	Whole bean sauce - (yellow bean sauce)
2 tablespoons	30ml	Dark soy sauce
1 tablespoon	15ml	Sugar
6 tablespoons	90ml	Chicken 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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