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Golden Braised Fish Recipe
|Whole fish||2 Pound|
|All purpose flour||2 Tablespoon|
|Finely chopped ginger||1 Teaspoon|
|Fish stock/Water||1 1⁄4 Cup (20 tbs)|
|Soy sauce||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Anise||1 Clove (5 gm)|
Calories 343 Calories from Fat 110
% Daily Value*
Total Fat 12 g19.1%
Saturated Fat 1.2 g5.8%
Trans Fat 0 g
Cholesterol 0.73 mg
Sodium 1056.3 mg44%
Total Carbohydrates 16 g5.4%
Dietary Fiber 1.6 g6.5%
Sugars 1.9 g
Protein 39 g78.7%
Vitamin A 57.7% Vitamin C 7.4%
Calcium 56.4% Iron 66.8%
*Based on a 2000 Calorie diet
Wipe inside and out with kitchen paper.
Make 2 gashes on each side, in the thickest part.
Sprinkle with salt and coat in flour.
Soak the mushrooms in warm water for 20 minutes, rinse, squeeze dry and discard stalks.
Cut the mushrooms into strips and the spring onions (scallions) into 1/2 inch lengths.
Slice the water chestnuts.
Heat a little oil in a large frying pan (skillet) and, when hot, fry the fish on both sides until golden.
Pour off excess oil and add the mushrooms, spring onions (scallions), ginger, stock, soy sauce, sherry, salt, water chestnuts, garlic, star anise and sugar.
Cover the pan, bring to the boil and simmer for about 30 minutes, turning the fish once.
Serve on a large heated platter with the sauce poured over.