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Braised Soy Fish With Red Dates |
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Serves: 8
Print this Recipe
6 Chinese jujubes (red dates)
10 dried black mushrooms
1/2 cup bacon
1/2 cup bamboo shoots
1/4 cup water chestnuts
2 slices fresh ginger root
1 stalk scallions
1 clove garlic
1 fish (2 to 3 pounds)
1 teaspoon salt
1 1/2 cups water
1 tablespoon soy sauce
2 tablespoons sherry
1 teaspoon sugar
1/8 teaspoon pepper
Few drops sesame oil
1 head lettuce
Chinese parsley
1. Separately soak Chinese red dates and dried mushrooms.
2. Shred bacon, bamboo shoots, water chestnuts, ginger root, soaked dates and mushrooms. Mince scallion stalk; crush garlic.
3. 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, add salt and crushed garlic to heated oil before fish. 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.)
4. Arrange shredded ingredients and scallion on top of fish in pan. Add water, soy sauce, sherry, sugar, pepper and sesame oil. Bring to a boil; then simmer, covered, 20 minutes.
5. Shred lettuce and arrange on a serving platter. Place fish, with topping intact, on lettuce bed. Garnish with Chinese parsley and serve.
VARIATIONS:
* In step 4, add with shredded ingredients 1/2 teaspoon tangerine peel (soaked), shredded. Omit the sesame oil.
* When fish is done, transfer to a serving platter, as in step 5; then thicken liquids in saucepan with a cornstarch paste and pour sauce over.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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