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Boiled
Fish
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serves 4 |
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 Ingredients:
-
(1)
10c. water
2 sections of green onions
3 slices of ginger root
1 T. cooking wine
1 t. salt
-
(2)
1 T. shredded green onion
1 T. shredded ginger root
1 T. shredded red chili pepper
-
(3)
1 c. fish stock
1 T. soy sauce
1/2 t. sugar
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(4)
1 t. cornstarch
1 T. water ( mix the above two)
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(5) 2/3 lb. (300 g.) grass
carp (or catfish)
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(6) 2 t. coriander
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(7) 2 T. shredded baby ginger
root
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(8) 1 T. vegetable oil
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DIRECTIONS:
-
Bring (1) to a boil. Add grass carp and boil over
high heat for 1 minute. Turn off heat, cover the
wok and let stand for 5 minutes until carp is
done. Remove and place on plate. Reserve 1 cup
of fish stock for (3).
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Heat 1 T. oil in preheated wok. Stir-fry (2) until
fragrant. Add (3) and bring to a boil. Thicken
with (4) and pour over fish. Sprinkle with coriander
and baby ginger root. Serve.
*Ginger
root may be substituted for baby ginger root.
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