Monday, June 06, 2005
FISH WITH BEAN SAUCE
1 1/3 lbs (600g) fish
(A) 1 Tbs chili bean paste
1 Tbs each ( minced ) : green onions, ginger root, garlic cloves
(B) 1 1/2 Tbs each: cooking wine, soy sauce
1/2 Tbs each: vinegar, sugar
1/2 tsp salt
1 Cup water
(C) 1 Tbs cornstarch, 2 Tbs water
(D) 3 Tbs chopped green onions
1 Tbs sesame oil
Clean the fish, but in half; pat dry.
Heat 4 Tbs oil; pan-fry fish until golden, about 2 minutes; spatula to the side of wok; stir-fry (A) until fragrant; spatula the fish back to the center; add (B); cover and cook 6 minutes over medium heat (turn over during cooking), until fish is cooked through and juice has reduced to half; transfer fish only to a serving plate. Thicken the juice remaining in wok with mixture (C); add (D); pour over the fish and serve.