MMMMM---------------------------SAUCE--------------------------------
1 tb Rice wine or dry sherry
3 tb Water
1 tb Light soy sauce
1 tb Bean sauce
1 ts Sugar
1 tb Dark soy sauce
Rub the fish fillets with salt and corn starch. Heat a wok or large
frying pan until it is hot, then add the oil. Brown the fish on each
side until it is golden brown. Remove the fish and drain on kitchen
paper. Drain off all but 1 tb of oil, add the garlic and ginger and
stir-fry for 20 seconds. Add the sauce ingredients, and cook for
3 minutes or until the garlic is tender. Return the fish to the wok
and reheat through. Serve at once with the garlic cloves.
Recipe by Ken Hom
Prodigy Guest Chefs Cookbook
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