Braised Fish with Garlic



Ingredients:

1 whole fish, about 1 1/2 lb(750g), head and tail removed (carp,
perch, sea bass,
mullet)
1 1/2 cup (400ml) fish or meat stock
1/2 tsp. salt, or to taste
1 tbsp sugar
4 cups (1 litre) vegetable oil for deep-frying; uses about 5 oz
(150ml)
3 1/2 tsp. soy sauce
3 1/2 oz (100g) garlic
2 1/2 tbsp rice wine
1 hot red chili(chilli) pepper, stem removed and chopped
2 tsp. vinegar
1 tsp. ginger, chopped
1 tsp. cornstarch (cornflour) dissolved in 1 tsp. water
5 tsp. sesame oil
1/4 tsp. MSG(optional)


Directions:

Cut the fish into slices about 1 1/2 inch (4cm ) long. Rub with the
salt and let
marinate for 15minutes.

Heat the oil a wok to about 350oF (175oC), or until a piece of
scallion green or
ginger sizzles and moves around quickly when tossed into the oil. Add
the garlic
and deep-fry until fragrant. Remove and drain. Add the fish pieces and
deep-fry
until browned. Remove, drain well and set aside.

Pour all but 7 tbsp of the wok. Add the garlic, red chili pepper , and
ginger. Stir-fry
until fragrant. Add the fish, stock, sugar, soy sauce, and rice wine,
and simmer
over low heat for 15 minutes. Remove the fish and place in a serving
dish. Add the
vinegar, scallions, MSG (optional),and cornstarch mixture to the wok.
Raise the
heat and cook, stirring , until the sauce thickens. Add the sesame
oil, Pour the
sauce over the fish, and serve.