Spicy Braised Fish
2 min readGan Shao Yu
1whole fish,1.25-1.5kg, or 2 haddock or halibut fish fillets, about 500 g each 2 teaspoons salt
cornflour, for dusting
2eggs, beaten
600 ml(1 pint) groundnut or vegetable oil
chopped fresh coriander, to garnish
SAUCE
2 tablespoons groundnut or vegetable oil
2 tablespoons finely chopped garlic
2tablespoons peeled and finely chopped fresh root ginger
2tablespoons finely chopped shallots
2 tablespoons Shaoxing rice wine or dry sherry
2 tablespoons whole yellow bean sauce
12tablespoons dark soy sauce
1tablespoon light soy sauce
1tablespoon chilli bean sauce
2teaspoons sugar
450 ml(3/4 pint) chicken stock
2 teaspoons cornflour, blended with 1 tablespoon water to a smooth paste
3 tablespoons finely chopped spring onions
2teaspoons sesame oil
A whole fish is a symbol of prosperity and good luck, and thus reserved for special occasions. This dish is a favourite, as delicious as it is elegant.
1. Put the fish on a baking sheet. Make 3 slanted cuts on each side of the fish, to help it cook evenly. Sprinkle the salt and cornflour evenly over each side of the fish. Shake off any excess cornflour. Baste the fish with the beaten egg and again coat each side with cornflour, shaking off any excess.
2. Heat a wok over a high heat until it is hot, then add the 600 ml(1 pint) groundnut or vegetable oil. When the oil is slightly smoking, slide the fish in and deep-fry for 4 minutes or until golden brown. Then care-fully turn the fish over and fry the other side. Remove the fish and drain on kitchen paper. Discard the oil and wipe out the wok.
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, ginger and shallots and stir-fry for 20 seconds. Add the rest of the sauce ingredients except the stock, cornflour paste, spring onions and sesame oil. Stir-fry this mixture for 1 minute, then add the stock and cornflour paste, and when it boils, reduce the heat. Carefully slide the fish into the sauce and baste constantly while cooking. Continue to cook for 5 minutes or until the fish is cooked through.
4. Carefully remove the fish and arrange on a platter. Add the spring onions and sesame oil to the sauce, then pour over the fish and garnish with chopped coriander. Serve at once, with plain rice and a vegetable dish.
