Chinese Recipe : Braised Fish with Hot Soybean Paste
This is a Western Chinese recipe
2 lb. whole white fish (sole, sea bass, cod, etc.) cleaned
Oil for shallow frying
2 tbsps minced garlic
1 tbsp chopped ginger root
2 tbsps chopped scallion
1 ½ tbsps hot bean sauce
2 tbsps dry sherry
3 tbsps soy sauce
½ tsp salt
1 tsp sugar
1 tbsp red wine vinegar
2 tbsps cornstarch, dissolved in ¼ cup water
Shredded scallion to garnish
1. Score the fish on both sides with diagonal cuts, ½ inch deep and ¾ inch apart.
2. Heat just enough oil in a pan to make a thin film. Place the whole fish in the pan and fry until light brown on both sides. Transfer to a warmed plate.
3. Add 4 tbsps oil to the pan and heat. Add the garlic, ginger and scallion and stir-fry over high heat for a few seconds. Put the fish on top and add the soy bean paste (bean sauce), sherry, soy sauce, salt, sugar and vinegar. Bring to the boil and simmer for 10 minutes.
4. Add the cornstarch mixture and simmer, stirring, until the sauce has thickened. Serve hot, garnished with the shredded scallion.