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Beijing-Style Fried Fish
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serves 4 |
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 Ingredients:
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(1)
1/4 t. salt
1/2 t. cooking wine
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(2)
1/2 t. cooking wine
1/2 t. salt
1/2 t. sesame oil
3 T. broth
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(3)
1/2 lb. (210 g.) cod
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(4) 1-1/2
T. flour
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(5) 1/2 egg
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(6) 2 t green
onion (minced)
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(7) 2 t. ginger
roots ( mince)
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(8) 2 slices
lemon
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(9) 1-1/2
T. vegetable oil
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DIRECTIONS:
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Cut fish meat into 2/3" thick
slices. Marinate fish in (1) for 10 minutes. Dip
fish in flour and then in well beaten egg.
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Heat 1-!/2 T. oil in preheated
wok. Add fish slices and fry over medium heat
until both sides are golden (about 2 minutes).
Sprinkle minced green onions, minced ginger, and
(2) over fish. Make punctures in fish with fork
or toothpick to allow flavor to seep in.
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Reduce heat and cook until juice
is almost absorbed. Sprinkle lemon juice on fish
before serving.
Tomatoes, parsley, and cherries
may be used as garnish.
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