Monday, June 06, 2005
TAIWAN STYLE VINEGAR FISH
This recipe will surely spice up your mouth! You can always substitute the whole fish with fillets.
1 1/3 lbs ( 600g ) fish
(A) 1 Tbs cooking wine
1/2 tsp salt
(B) 3 Tbs soy sauce
2 Tbs black or white vinegar ( black is better )
1/2 Tbs each: sesame oil, sugar
1/2 Tbs each ( minced ) : ginger root, garlic cloves
2 Tbs minced green onions
1 red chili pepper, sliced.
Score fish in thick areas; marinate in (A) for 20 minutes; pat dry before pan-frying.
Heat 4 Tbs oil; pan-fry fish over medium high heat until done and golden and the skin is crispy on both sides. 7 minutes; transfer to a serving plate. While fish is still hot, pour on mixture (B); serve.