Braised Fish with Garlic

Braised Fish with Garlic

INGREDIENTS

1 whole fish, about 1 1/2 lb(750g), head and tail removed (carp, perch, sea bass, mullet)

1/2 tsp. salt, or to taste

4 cups (1 litre) vegetable oil for deep-frying; uses about 5 oz (150ml)

3 1/2 oz (100g) garlic

1 hot red chili(chilli) pepper, stem removed and chopped

1 tsp. ginger, chopped

5 tsp. sesame oil

1 1/2 cup (400ml) fish or meat stock

1 tbsp sugar

3 1/2 tsp. soy sauce

2 1/2 tbsp rice wine

2 tsp. vinegar

1 tsp. cornstarch (cornflour) dissolved in 1 tsp. water

1/4 tsp. MSG(optional)

RECIPE

Cut the fish into slices about 1 1/2 inch (4cm ) long. Rub with the salt and let marinate for 15minutes.
Heat the oil a wok to about 350^oF (175^oC), or until a piece of scallion green or ginger sizzles and moves around quickly when tossed into the oil. Add the garlic and deep-fry until fragrant. Remove and drain. Add the fish pieces and deep-fry until browned. Remove, drain well and set aside.
Pour all but 7 tbsp of the wok. Add the garlic, red chili pepper , and ginger. Stir-fry until fragrant. Add the fish, stock, sugar, soy sauce, and rice wine, and simmer over low heat for 15 minutes. Remove the fish and place in a serving dish. Add the vinegar, scallions, MSG(optional),and cornstarch mixture to the wok. Raise the heat and cook, stirring , until the sauce thickens. Add the sesame oil, Pour the sauce over the fish, and serve.