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Stewed Seabass with Wolfberries

Fish and Seafood

Stewed Seabass with Wolfberries
1 two-pound sea bass
3 slices fresh ginger, slivered
3 Tablespoons wolfberries
5 sprigs fresh coriander, minced coarsely
1/2 teaspoon salt
1 Tablespoon Chinese rice wine
4 teaspoons cornstarch or water chestnut flour
1. Scale fish, remove viscera, rinse, and dry. Make two cuts on each side through the skin, but not into the flesh.
2. Rub ginger, wolfberries, coriander, and salt into the cavity of the fish. 3. Bring two cups water to the boil in a long narrow fish pot. Simmer the fish, covered, for twenty minutes, remove carefully to a platter, reserving liquid in the fish pot.
4. Mix cornstarch with one tablespoon of cold water, add to the remaining liquid and cook until thickened. Then pour over the fish and serve.

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