Braised Fish in Chilli and Garlic Sauce
Any whole fish is suitable for this dish; try sea bass, grouper or grey mullet, if you like. Also, if you can't find Chinese wine, use dry sherry instead.
- 1 bream or trout 1 1/2 lb, gutted
- 1 tbsp light soy sauce
- 1 tbsp Chinese rice wine
- vegetable oil for deep-frying
for the sauce
- 2 garlic cloves finely chopped
- 3 spring onions finely chopped
- 1 tsp chopped fresh root ginger
- 2 tbsp chilli bean sauce
- 1 tbsp tomato puree
- 2 tsp light brown sugar
- 1 tbsp rice vinegar
- 4 floz fish stock
- 1 tbsp cornflour paste
- few drops sesame oil
- Rinse and dry the fish well. Using a sharp knife, score both sides of the fish as far down as the bone with diagonal cuts about 2.5 cm (1 in) apart. Rub the whole fish with soy sauce and wine on both sides, then leave to marinate for 10 - 15 minutes.
- In a wok, deep-fry the fish in hot oil for about 3 - 4 minutes on both sides until golden brown.
- Pour off the excess oil, leaving a thin layer in the wok. Push the fish to one side of the wok and add the garlic, the white part of the spring onions, fresh ginger, chilli bean sauce, tomato puree, brown sugar, rice vinegar and stock. Bring to the boil and braise the fish in the sauce for about 4 - 5 minutes, turning it over once.
- Add the green part of the chopped spring onions. Thicken the sauce with the cornflour paste, sprinkle with the sesame oil and place on a dish to serve immediately.
Calories: 270 kcal
Carbohydrates: 7 g
Protein: 41 g
Saturated Fat: 1 g
Sodium: 847 mg
Potassium: 89 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 111 IU
Vitamin C: 3 mg
Calcium: 22 mg
Iron: 1 mg