The Chinese are the alchemists who discovered that ginger will deodorize garlic when cooked in the same pot, making the pungent little bulb less antisocial but still full of flavor. They also set great store by it for
de-fishing fish and duck (which sometimes tastes fishier than fish).
The following recipe shows the job a slice of ginger, no bigger than a dime, can do to make a whole fish delectable.
Thai Cuisine
SWEET AND SOUR FISH
Sweet and Sour Fish Recipe
2 teaspoons soy sauce (thick type)
2 tablespoons cornstarch (or flour)
1/4 cup vinegar
5 tablespoons brown sugar
1 slice ginger, crushed and minced
2 tablespoons peanut oil
1 clove garlic, crushed
1 whole fresh sea bass or porgy, about 2 pounds, cleaned (or any frozen fish, thawed and drained)
2 tablespoons soy sauce (thick type)
2 cups canned condensed chicken broth
Blend the 2 teaspoons soy sauce, cornstarch, vinegar, sugar, and minced ginger, and cook in saucepan until mixture thickens slightly. Set aside.
In a big skillet, heat peanut oil over high flame, toss in crushed garlic clove, sizzle until it has nothing left to give, and discard. Score raw fish with 2-inch gashes about 2 inches apart. Pour 2 tablespoons soy sauce over the raw fish; then fry it in the garlic-flavored skillet until it looks golden. Add chicken broth, cover and cook until tender. Before serving, stir in sauce and heat. Smaller pieces of fish can also be treated in this way. The proportions of vinegar and sugar may be adjusted to taste. Serves 4.
Sweet and Sour Fish Recipe
Thanks To : Kitchen Exhaust Fans
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