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Chinese Recipe : Braised Whole Croaker in Hot Sauce

Tips : When you cook a whole fish, score the fish so that it is cooked and seasoned more quickly.

Serves 4


  • 1 whole croaker (approx. 1 1/3 lb)
  • 1 tbsp hot pepper sauce
  • 2/3 oz. ginger, finely chopped
  • ½ oz. garlic, finely chopped
  • 2 cups soup stock
  • 1/2 tsp salt
  • 2 tbsp rice wine
  • 1 tsp soy sauce
  • 1/2 tsp sugar
  • Dash of pepper
  • Dash of MSG
  • 3 oz. celery
  • 2 oz. scallion, finely chopped
  • 1 ½ tbsp cornstarch dissolved in cold water
  • 1/2 tsp vinegar
  • Oil for frying


1. Remove the scales and fins of the fish. Remove the entrails and wash under cold water.

2. Pat dry the fish and make diagonal incisions to the bones with an interval of 3/4 inch.

3. Remove the tough part of celery and cut into 1/4 inch cubes.

4. Heat oil to 320 to 338°F. Deep fry the fish and remove from the oil as soon as the surface turns crisp.

5. Pour 2 tbsp of oil in a wok, add the hot pepper sauce, ginger and garlic and fry over moderate heat. When the aroma is released, pour in the soup stock. Season with salt, rice wine, soy sauce, sugar, pepper and MSG. Add the fish, cover and simmer for 15 minutes. Shake the wok occasionally so that the fish won’t burn.

6. When the fish is cooked through, remove and place it on a platter. Add the celery and scallion to the remaining liquid and thicken with cornstarch dissolved in cold water. Drop in the vinegar and pour 1 tbsp of oil from the edge of the wok. Pour the sauce over the fish and serve.

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Steamed Fish Chinese-Style recipe , Honey-Barbequed Fish Chinese-style, Fried Fish with Celery, Honey Lemon Fish Fillet, Deep-fried Mandarin Fish recipe , Steamed Fish Slice with Preserved Prunes, Soy Sauce Carp, Crispy Fish in Batter, West Lake Fish in Vinegar, Fish Chips in Tomato Sauce recipe , Steamed Fish with Sweet-Sour Sauce, Steamed White Pomfret, Fish Slices in Batter with Sweet & Sour Sauce recipe



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Last Modified: 11/28/11.