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Ingredientes
- 1 x (2-3 lb.) fish
- 2 x Scallion stalks
- 2 x Or possibly
- 3 slc Fresh ginger rdot
- 1 x Clove garlic
- 4 Tbsp. Soy sauce
- 2 Tbsp. Sherry
- 2 tsp Sugar
- 1/4 tsp Salt
- 1 dsh Pepper
- 3 dsh Sesame oil, more or possibly less Oil for deep-frying
- 2 Tbsp. Soy sauce
- 1/4 tsp Salt
- 1 tsp Sugar
- 1/2 c. Stock
Direcciones
- 1. Bone fish and cut crosswise in 1-1/2 inch sections.
- 2. Mince scallion, ginger root and garlic; then combine with soy sauce, sherry, sugar, salt, pepper, and sesame oil. Add in to fish sections and let stand 1 hour, turning occasionally.
- 3. Drain fish, discarding marinade; then blot dry with paper toweling.
- Meanwhile heat oil.
- 4. Add in fish, a few pcs at a time, and deep-fry till golden brown. Drain on paper toweling.
- 5. In a saucepan, combine remaining soy sauce, salt and sugar with stock.
- Bring to a boil.
- 6. Add in fish sections and cook over moderate heat, stirring gently till sauce has nearly evaporated. Serve warm or possibly cool. VARIATION: In step 4, reserve the marinade, and substitute it for the ingredients in step 5. Heat the marinade; dip each fish section in it for about 5 seconds, then drain on paper toweling. Arrange fish on a serving platter. Sprinkle with 1/2 tsp. Five Spices, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 6 servings | |
| Calories 220 | |
| Calories from Fat 47 | 21% |
| Total Fat 5.18g | 6% |
| Saturated Fat 1.01g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 1321mg | 55% |
| Potassium 706mg | 20% |
| Total Carbs 4.51g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.87g | 2% |
| Protein 35.4g | 57% |
