Soy Sauce Fish Shanghai Style Recipe
Hey, its weekend! It's time for some Soy Sauce Fish Shanghai Style once more! The most important ingredient in Soy Sauce Fish Shanghai Style is Fish. It is a Chinese kitchen discovery, which is served as Side Dish across the world. I am certain both of us will be in agreement that this Soy Sauce Fish Shanghai Style is really delicious.
Ingredients
1 1/2 lb whole fish
3/4 tsp salt
2 slices ginger root
3 stalks scallions
1/3 cup bamboo shoots, winter
6 to 8 dried Chinese mushrooms
2 Tbs flour
1/2 cup peanut or vegetable oil
1 Tbs Chinese rice wine
4 Tbs dark soy sauce
2 Tbs rock sugar
3/4 cup water
Directions
Rinse the fish inside and out under cold water; dry completely with paper towels.
Slash both sides diagonally in 1 1/2 inch (4 cm) intervals.
Rub salt inside and out and set aside for about 10 minutes.
Slice ginger root into 1 inch (2.5 cm) slices; cut scallions into 4 inch (10 cm) lengths; slice bamboo shoots into thin round slices.
Soak dried mushrooms in hot water for about 15 minutes; when soft, discard stems and cut large mushrooms in halves.
Coat both sides of fish with flour.
Heat the wok very hot, add oil and then ginger slices.
Gently put in the fish and fry over medium high heat for 2 to 3 minutes.
Turn it carefully and fry the other side until golden brown.
Pour off excess oil and add scallions, bamboo shoot slices, mushrooms and then wine, soy sauce, rock sugar, and water.
Bring to a boil, cover and cook over low heat for 5 minutes.
Remove cover, increase heat, and baste fish until a little more than 1/2 cup liquid remains.
Slash both sides diagonally in 1 1/2 inch (4 cm) intervals.
Rub salt inside and out and set aside for about 10 minutes.
Slice ginger root into 1 inch (2.5 cm) slices; cut scallions into 4 inch (10 cm) lengths; slice bamboo shoots into thin round slices.
Soak dried mushrooms in hot water for about 15 minutes; when soft, discard stems and cut large mushrooms in halves.
Coat both sides of fish with flour.
Heat the wok very hot, add oil and then ginger slices.
Gently put in the fish and fry over medium high heat for 2 to 3 minutes.
Turn it carefully and fry the other side until golden brown.
Pour off excess oil and add scallions, bamboo shoot slices, mushrooms and then wine, soy sauce, rock sugar, and water.
Bring to a boil, cover and cook over low heat for 5 minutes.
Remove cover, increase heat, and baste fish until a little more than 1/2 cup liquid remains.
