Chinese Style Bream
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Bream (approx. 600 g, cleaned and scaled)
- salt
- freshly ground peppers
- ½ lemon
- 1 scallion (sliced)
- 3 ½ ozs fresh ginger (finely chopped)
- For the ginger sauce
- 3 Tbsps Oil
- 1 Tbsp Rice wine
- 1.333 cups vegetable stock
- 2 Tbsps soy sauce
- 3 Tbsps sugar
- 4 Tbsps brown Rice vinegar
- 2 tsps salt
- 2 Tbsps Lotus root starch
- 1 Tbsp sesame oil
- To garnish
- ½ Leek (white part only) finely shredded
- 2 chili peppers (sliced into rings)
- 4 chili peppers (sliced into rings)
- cilantro
Preparation
Kitchen utensils
1 Measuring cups, 1 Tablespoon, 1 Blender
Preparation steps
1.
Season the fish with salt and pepper. Put into a pan with the lemon, spring onions and half the ginger and cover with water. Bring to a boil and simmer until the fish is cooked. The fish is cooked when the eyes bulge out. Remove the fish and keep warm in a low oven.
2.
For the sauce: Heat the oil in a pan, add the remaining ginger and cook gently for 1 minute.
3.
Add the wine, stock, soy sauce, sugar, vinegar and salt and bring to a boil.
4.
Dissolve the lotus root starch in 4-5 tablespons cold water and stir into the boiling sauce. Put half of the sauce into a small serving dish. Strain the rest of the sauce through a sieve.
5.
Place the fish on a serving plate and put the drained ginger on top of the fish. Pour the sieved sauce around the fish.
6.
Serve immediately garnished with bundles of shredded leek in chilli rings, chilli 'flowers' and coriander.
