| |
 Clean and wash the fish. Cut
off the head and fins and chop
crosswise into 4 inch (10cm )
sections.
- Heat the oil in a wok over high
heat to about 350oF
(175oC), or until a
piece of scallion green or ginger
sizzles and moves around quickly
when dropped into the oil.Add
the fish sections and deep-fry
until brown. Remove and drain.
Pour the oil out of the wok, leaving
enough to cover the bottom, about
2 tbsp. Add the fish, rice wine,
stock, sugar, soy sauce, salt,
scallions, ginger, and star anise.
Cover, bring to a boil and simmer
over low heat for 10 minutes.
Remove the fish and place in a
dish.
- Add the cornstarch-water mixture
to the wok and cook, stirring
, until thickened. Sprinkle 1
tsp. hot red chili oil over the
sauce, pour over the fish, and
serve.
|
