🫙 From the Spice Rack
Hongshao Wanyu (Red-Cooked Carp)
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 ...
chinesemaineasy
Ingredients8 items
Ingredients
- 1/2ozdried tangerine peel
- 4tbsp cornstarch
- 2cup peanut oil
- 2tbsp finely chopped garlic
- 3tbsp minced peeled fresh ginger
- 4tbsp finely chopped scallions
- 3tbsp rice wine or dry sherry
- 1tbsp whole bean sauce
Directions
- 1
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
- 2
Rinse under running water, squeeze out any excess liquid, finely chop and set aside
- 3
Make 3 or 4 slashes on each side of the fish to help it cook faster and allow the flavors to permeate
- 4
Rub the fish on both sides with the salt
- 5
Sprinkle the cornstarch evenly on each side of the fish
- 6
Heat a wok or deep saute pan until it is hot
- 7
Add the oil
- 8
When hot, deep-fry the fish on each side for 5 to 8 minutes until brown and crispy