Red-cooked Fish

Hong shao Yu

2haddock or halibut fillets, about 250g each

2 teaspoons salt cornflour, for dusting

3tablespoons groundnut or vegetable oil

chopped spring onions, to garnish

SAUCE

12tablespoons groundnut or vegetable oil

1tablespoon finely chopped garlic

1tablespoon peeled and finely chopped fresh root ginger

2tablespoons Shaoxing rice wine or dry sherry

12tablespoons hoisin sauce

1tablespoon dark soy sauce

2teaspoons ground yellow bean sauce

1tablespoon rock sugar or ordinary sugar

150ml(4 pint) chicken stock

2 teaspoons cornflour, blended with 1 tablespoon water to a smooth paste

2 teaspoons sesame oil

The fish is first pan-fried and then braised only briefly in the sauce to ensure that its texture is preserved while its taste is enhanced and flesh beautifully coloured.

1. Put the fish fillets on a baking sheet. Sprinkle the salt and cornflour evenly over each side of the fish. Shake off any excess cornflour.

2. Heat a wok over a high heat until it is hot, then add the 3 tablespoons groundnut or vegetable oil. When the oil is slightly smoking, slide the fish into the oil and pan-fry for 2 minutes or until the fillets are golde brown. Carefully turn the fish over and fry the other side. Remove the fish and drain on kitchen paper.

3. Reheat the wok over a high heat until it is hot, then add the 2 tablespoons groundnut or vegetable oil. When the oil is hot and slightly smoking, add the garlic and ginger and stir-fry for 20 seconds. Then add the rest of the sauce ingredients except the cornflour paste and sesame oil. Stir-fry the sauce for 1 minute, thenadd the cornflour paste, and when the sauce boils, reduce the heat to low. Carefully slide the fillets into the sauce and cook for 3-5 minutes, basting constantly while cooking.

4. Carefully remove the fish and arrange on a platter. Add the sesame oil to the sauce, then pour over the fish and garnish with chopped spring onions. Serve at once, with fried rice and a vegetable dish.

qingquang

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