What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7404380 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

West Lake Fish

Fish and Seafood

West Lake Fish
1 two-pound sea or striped bas (or red snapper or other white fish)
1 Tablespoon dry sherry
5 slices ginger root (one-eighth-inch thick)
1/4 cup sugar
1/3 cup Chinkiang or cider vinegar
1 Tablespoon soy sauce
1 garlic clove (smashed with side of a cleaver)
2 Tablespoons cornstarch
1. Rinse the fish and pat it dry, then make three slashes crosswise near the center on both sides of the fish.
2. Bring water to the boil in a larege steamer or roasting pan. Slide in the fish, add the sherry and three of the ginger slices. Cover the pan and remove it from the heat leaving the fish cook in the hot (not boiling) water for twenty minutes.
3. Chop the remaining ginger and put it in a garlic press and squeeze out the ginger juice reserving it; you should get about one-quarter teaspoon of juice.
4. Put the ginger juice in a small saucepan with the sugar, vinegar, soy sauce, garlic, and cornstarch and heat and stir continuously until it thickens. Then discard the garlic.
5. Carefully remove the fish. Use a large spatula and slide it on to a platter. Do not lift the fish. Slide it or it will fall or break apart.
6. Pour the sauce over it, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720