Braised Whole Fish With Ginger Recipe

1. 1

   Slice the ginger into paper thin rounds.

2. 2

   Slice the rounds into narrow strips.

3. 3

   Rinse and dry the fish.

4. 4

   Make 3 slices, 3 inches long on each side in the skin of the fish.

5. 5

   In a large heavy-bottomed skillet or possibly wok, heat the oil.

6. 6

   Add in the ginger, scallions, and red pepper flakes and stir-fry for 1 minute.

7. 7

   Place the fish in the pan along with the soy sauce and chicken broth.

8. 8

   Bring the broth to a simmer, baste the fish, and cover.

9. 9

   After 8 min, slip a large spatula under the fish and turn, baste, and braise it for 5 to 7 min more, or possibly till fish is cooked but still moist.

10. 10

    Carefully transfer the fish with a large spatula to a lipped platter, cover and keep in a hot place.

11. 11

    Combine the dissolved cornstarch with the braising liquid and cook over high heat for 1 minute, just till the sauce starts to thicken.

12. 12

    Pour the sauce over the fish and serve.

13. 13

    This recipe yields 4 servings as part of a banquet.

No additional tips available.