Recipe - Fish With Hot Sauce Beijing Style

1 Fish (yellow croaker carp
mullet or bass) about 2 1/2
lb, cleaned and scaled
2 teaspoon Salt; or to taste
1 cup Oil for deepfrying
1 teaspoon Scallions; shredded
1 teaspoon Fresh ginger; chopped
2 Hot red chili (chilli)
peppers, seeded andshredded
1 teaspoon Green pepper; shredded
3 One half ounce Onions; shredded
4 teaspoon Soy sauce
1 teaspoon Rice wine
2 teaspoon Sugar
1 teaspoon Cornstarch ((cornflour)
dissolved in
1 teaspoon Water
One fourth teaspoon Msg

1. Wash and 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 350 or until a
piece of scallion green or ginger sizzles and moves around quickly when
tossed in the oil. Add the scallions and onions and ginger and the fish and
deepfry until both sides are brown. Remove, drain and place on a serving
dish.

3. Pour all but 2 to 3 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 stirfry until fragrant. Stir in
the soy sauce,rice wine,sugar,MSG,and ginger. Add 1 cup water and bring to
a boil. Stir the cornstarchwater mixture and add to the wok.
Cook,stirring,until the sauce thickens. Romove pour over the fish,and
serve.
Posted to recipeludigest Volume 01 Number 233 by James and Susan Kirkland
kirkland@gj.net on Nov 09, 1997