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peel carp salt cornstarch peanut oil garlic fresh ginger scallions rice wine whole-bean sauce soy sauce sugar chicken
Viewed: 33 - Published at: 5 years agoIngredients
- 1/2 ounce dried tangerine or citrus peel
- 2 1/2 to 3 pounds carp or other firm, white-fleshed fish like rockfish, cod, halibut, haddock, scrod, red snapper or sole, cleaned and left whole
- 2 teaspoons salt
- 4 tablespoons cornstarch
- 2 cups peanut oil
- 2 tablespoons finely chopped garlic
- 3 tablespoons finely chopped peeled fresh ginger
- 4 tablespoons finely chopped scallions
- 3 tablespoons rice wine or dry Sherry
- 1 tablespoon whole-bean sauce (yellow-bean sauce)
- 2 tablespoons dark soy sauce
- 1 tablespoon sugar
- 6 tablespoons chicken stock or water
Method
- Soak the tangerine or citrus peel for 20 minutes in warm water or until it is soft.
- Rinse under running water, squeeze out any excess liquid, finely chop, and set aside.
- Make three or four slashes on each side of the fish to help it cook faster and allow the flavors to permeate.
- Rub the fish on both sides with the salt.
- Evenly coat each side of the fish with the cornstarch.
- Heat a wok or deep saute pan until it is hot.
- Add the oil, and when it is hot, deep-fry the fish on each side for 5 to 8 minutes until it is brown and crispy.
- (If the head or tail is not submerged in the oil, regularly ladle some of the oil over the exposed parts.)
- Remove the fish, and drain on paper towels.
- Pour off most of the oil, leaving 2 tablespoons, and reheat the wok.
- Add the chopped tangerine peel, garlic, ginger, and scallions and stir-fry for 30 seconds.
- Put in the rest of the ingredients.
- Return the fish to the wok, spooning the ingredients over the top of the fish.
- Cover the wok, and cook over low heat for 8 minutes.
- When the fish is cooked, carefully remove it to a serving platter, and serve at once.
