1/4 C. dark soy sauce

1/2 C. Shaoxing cooking wine

3-4 T. sugar

1″ piece ginger, sliced in rounds, on the bias

2 stalks scallion, cut into 2″ pieces

3 whole star anise

1 stick cinnamon

1 tsp. whole Sichuan peppercorn

Flour, for dusting

Oil, for frying

 

Dust the fish on either side with a light coating of flour. In a large wok or pan, heat enough oil to cover the bottom. Fry the fish on both sides, about 1-2 minutes each. Remove fish to a plate. Drain most of the remaining oil from the wok. Add the soy sauce, cooking wine, sugar, ginger, scallion and spices to the wok. Add about 1 C. of water to this, let come to a boil, and simmer for about 5 minutes. Place the fish in the broth, cover, and let simmer for 10 minutes. Pick out the pieces of ginger and scallion, and any aromatics. Serve the fish with the broth, along with a bowl of rice.

 

 

Yield:

Calories:

Fat:

Fiber: