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Wok With Me

Seafood

New Page 4

Dragon Fish

 

3/4 cup chicken stock

1/2 cup sugar

1/2 cup vinegar

1 tablespoon soy sauce

2 tablespoons catsup

1/2 cup Chinese pickled mixed vegetables, or pickled ginger, shredded, plus 2 tablespoons pickling syrup.

2 tablespoons cornstarch mixed with 3 tablespoons water

1 3 to 4 pound red snapper

In a pan, combine chicken stock, sugar, vinegar, soy sauce, catsup, pickled vegetables, and pickling syrup. Heat to boiling. Stir cornstarch- water mixture, add to pan, and stirring, cook until sauce thickens.

Prepare fish according to illustration. Hold fish by the tail and dip in hot water. This "shrinks" the meat and accents the diamond pattern. Coat fish with flour.

Pour oil in a large wok so it is 4 to 6 inches deep. Heat to 350.. Hold fish so skin sides are back to back. Grasping both ends, slowly immerse in hot oil. Cook untfl golden brown, about 5 minutes. Remove fish, drain, and place on a platter. Cook the unfloured fish head in hot bil for 3 minutes;

drain. Arrange fish head at top of fish. Reheat sauce and spoon over fish before serving. Serves 4 to 6.

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