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Braised Soy Fish With Oyster Sauce |
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Serves: 4
Print this Recipe
1 fish (2 pounds)
4 stalks scallions
1 or 2 slices fresh ginger root
1 clove garlic
1 cup Stock, Chicken or favorite stock
1 tablespoon oil
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon sugar
Few drops Tabasco hot sauce
1. Have fish cleaned and scaled, but left whole. Rinse in cold water. Dry well, inside and out, with paper toweling and score on both sides. Sprinkle fish with the salt and let stand 10 minutes. Then coat lightly with flour. Heat oil in a heavy pan until nearly smoking. Gently lower in fish; fry over high heat 1 minute on each side, then over medium heat 2 1/2 minutes on each side. Baste continually with hot oil. (To turn fish over, loosen it with the back of a spatula and turn gently. The pan may be removed temporarily from the burner while the fish is being turned.) Turn off heat and leave fish in pan.
2. Cut scallions in 1/2-inch sections. Mince ginger root and garlic. Meanwhile heat stock separately.
3. In a skillet, heat remaining oil. Add scallion, ginger root and garlic, and stir-fry a few times. Add oyster sauce, soy sauce, sugar and Tabasco Sauce. Cook, stirring, 1 minute. Then pour over fish.
4. Add heated stock to fish and simmer, covered, until done (about 15 minutes), turning fish once.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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