Recipe - Hongshao Wanyu (Red-Cooked Carp)

One half ounce Dried Tangerine Peel
=OR= citrus peel
3 pound Firm, whitefleshed Fish
such as Rock Fish, Cod,
Halibut, Haddock, Scrod,
Red Snapper, or Sole,
(cleaned & left whole)
2 teaspoon Salt
4 tablespoon Cornstarch
2 cup Peanut oil
2 tablespoon Finely chopped garlic
3 tablespoon Minced peeled fresh ginger
4 tablespoon Finely chopped scallions
3 tablespoon Rice wine or dry sherry
1 tablespoon Whole bean sauce
(yellow bean sauce)
2 tablespoon Dark soy sauce
1 tablespoon Sugar
6 tablespoon Chicken stock or water

SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or until it
is soft. Rinse under running water, squeeze out any excess liquid, finely
chop and set aside. Make 3 or 4 slashes on each side of the fish to help it
cook faster and allow the flavors to permeate. Rub the fish on both sides
with the salt. Sprinkle the cornstarch evenly on each side of the fish.
Heat a wok or deep saute pan until it is hot. Add the oil. When hot,
deepfry the fish on each side for 5 to 8 minutes until brown and crispy.
Remove fish and drain on paper towels. Pour off oil, leaving 2 tablespoons.
Reheat the wok. Add chopped tangerine peel, garlic, ginger and scallions
and stirfry for 30 seconds. Put in the rest of the ingredients. Return the
fish to the wok, spooning the ingredients over the top of the fish. Cover
wok. Cook over low heat for 8 minutes. Serve at once. Serves 4, as part of
a Chinese meal or 2, as a single dish.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini