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08-31-2008, 11:11 PM
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__m-a-l-i-k__OWN-16
 
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chinesse fish with hot sauce
 Ingredients: 1 whole fish, (yellow croaker, carp, mullet or bass) about 2 1/2 lb (1,000g), cleaned and scaled 1 tsp. green pepper, shredded 1 tsp. salt, or to taste 3 1/2 oz (100g) onions, shredded 1 cup(500ml) oil for deep-frying 4 tsp. [Only registered users can see links. ] 1 tsp. [Only registered users can see links. ], shredded 1/4 tsp. fresh [Only registered users can see links. ], chopped 1 tsp. [Only registered users can see links. ] 2 hot red chili (chilli) peppers, seeded and shredded 2 tsp. sugar 1 tsp. [Only registered users can see links. ] ([Only registered users can see links. ]) dissolved in 1 tsp. water 1/4 tsp. [Only registered users can see links. ] (optional) Directions: 1. Wash the dry the fish. Make 3 to 5 diagonal slashes on each side and rub the skin and slashes with the salt. 2. Heat the oil in a wok over high heat to very hot about 350oF(175oC) or until a piece of [Only registered users can see links. ] green or [Only registered users can see links. ] sizzles and moves around quickly when tossed in the oil add the [Only registered users can see links. ] and onions and [Only registered users can see links. ] and fish and deep-fry until both sides are brown. Remove , drain and place on serving dish. 3. Pour all but 2 to3 tbsp of the oil out of the wok, leaving only enough to cover the bottom . Heat until the oil surface ripples. Add the hot red chili, green pepper, and onion shreds, and stir-fry until fragrant. Stir in the [Only registered users can see links. ], [Only registered users can see links. ], sugar, [Only registered users can see links. ] (optional), and [Only registered users can see links. ]. Add 1 cup water and bring to a boil. Stir the [Only registered users can see links. ]-water mixture and add to the wok. Cook, stirring until the sauce thickens. Remove , pour over the fish, and serve. |
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