Hongshao Wanyu (Red-Cooked Carp)
| Yield: | 4 Servings |
| Categories: | Fish, Oriental, Seafood |
| 1/2 | oz | Dried Tangerine Peel =OR=- citrus peel |
| 3 | lb | Firm, white-fleshed Fish such as Rock Fish, Cod, Halibut, Haddock, Scrod, Red Snapper, or Sole, (cleaned & left whole) |
| 2 | ts | Salt |
| 4 | tb | Cornstarch |
| 2 | c | Peanut oil |
| 2 | tb | Finely chopped garlic |
| 3 | tb | Minced peeled fresh ginger |
| 4 | tb | Finely chopped scallions |
| 3 | tb | Rice wine or dry sherry |
| 1 | tb | Whole bean sauce (yellow bean sauce) |
| 2 | tb | Dark soy sauce |
| 1 | tb | Sugar |
| 6 | tb | Chicken stock or water |
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