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1 whole fish (2lb bass or snapper are
suitable)
salt to taste
plain flour
5 Chinese dried mushrooms
5 spring onions
1 tsp finely chopped ginger
1.5 cups of water or fish stock
2 tbsp soy sauce
1 tbsp sherry
1 tsp salt
6 water chestnuts
2 cloves garlic, crushed
1 clove star anise
1 tsp sugar
oil for frying |
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Method:
Clean the fish, leaving the head and
tail. Dry using absorbent paper. Make 2 gashes on the thickest part on
both sides. Sprinkle with salt and coat with flour. Soak the mushrooms
in warm water for 20 minutes, rinse, dry and remove stalks. Cut the
mushrooms into strips and spring onions into 1/2 inch lengths. Slice
the water chestnuts.
Heat up a little in a large frying pan
and fry the fish on both sides until golden. Pour off excess oil and
add the mushrooms, spring onions, ginger, stock, soy sauce, sherry,
salt, water chestnuts, garlic, star anise and sugar. Cover the pan and
bring to boil. Simmer for about 30 minutes, turning the fish once.
Serve on a large plate with the sauce poured over.
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