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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is from the Diana Liu cookbook. I've made it many times using sea bass. My family asks for this often. Hope you try it and let me know what you think. Ingredients:
1 (2 1/2 lb) whole sea bass (rock cod or perch can be used) |
1/2 lb ground pork |
2 green onions, chopped |
1 teaspoon ginger juice (i use grated fresh ginger) |
2 tablespoons soy sauce |
1 tablespoon cornstarch |
1 tablespoon sherry wine |
1 teaspoon msg (optional) |
2 tablespoons flour |
6 tablespoons oil |
1 cup water |
2 tablespoons sugar |
6 tablespoons soy sauce |
4 slices ginger |
2 green onions, cut into 1 1/2-inch lengths |
Directions:
1. Clean fish.
2. Slash fish diagonally four times on each side.
3. Mix ground pork with soy sauce,green onions,sherry, msg, ginger, and corn starch.
4. Stuff meat mixture into fish. Dust 2 Tblsp. flour on fish.
5. Heat oil in wok until hot; brown both sides of fish in hot oil, 10 minutes each side.
6. Add sauce mixture; bring to boil; simmer uncovered 15 minutes on each side.
7. Serve hot as part of a chinese meal.
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