You will need:
- 1 whole fish or two smaller fish, cut into large chunks, head and tail removed
- 400 ml fish stock, or meat stock
- salt , to taste
- 1 tbsp sugar
- 500 ml vegetable oil
- 1 ½ tsp soy sauce
- 2 garlic cloves, minced
- 1 tbsp rice wine
- 1 red chilli, stem removed and chopped
- 1 tsp vinegar
- 1 tsp ginger root, chopped
- 1 tsp corn flour, dissolved in 5 ml water
- 5 tsp sesame oil
- 1 handful of fresh coriander, chopped
Step 1:
Cut the fish into steaks and rub each one with salt. Leave them to marinate for at least fifteen minutes.
Step 2:
In the meantime, pour the oil into the wok and heat it until very hot, but not quite at the stage where it starts to smoke.
Step 3:
When the oil is ready, add the fish steaks and deep-fry them in batches until they are browned. Then remove, draining off any excess oil, and set them to one side on a paper towel.
Step 4:
Remove most of the oil from the wok leaving about one centimetre to continue cooking the other ingredients.
Step 5:
The garlic, the red chilli and the ginger go into the wok next. Stir-fry for one minute.
Step 6:
Next, combine the stock, sugar, soy sauce, rice wine, and finally the fish with the oil and leave everything to simmer over a low heat for fifteen minutes.
Step 7:
When the time is up remove the fish and place it in the serving dish.
Step 8:
Now, add the vinegar and the corn flour to the wok and raise the heat, stirring constantly until the sauce thickens.
Step 9:
Finally, add the sesame oil and the chopped coriander, give the sauce one last stir, and then pour it over the fish. Serve.
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