Braised Hairtail in
Soy Sauce
Ingredients
1 lb (500g) hairtail
(or similar fish)
1 tbsp sugar
9 oz (300ml) vegetable oil for deep-frying
1 tsp. fresh ginger, sliced
2 cups (500ml) high stock
1 clove star anise
5 tsp. soy sauce
1 tbsp cornstarch (cornflour) dissolved in
1 tbsp water
1 tsp. salt, or to taste
1 tsp. hot red chili (chilli) oil
1 tsp. scallions, chopped
Directions
- Clean and wash the fish. Cut off the
head and fins and chop crosswise into
4 inch (10cm ) sections.
- Heat the oil in a wok over high heat
to about 350oF (175oC), or until a piece
of scallion green or ginger sizzles and
moves around quickly when dropped into
the oil.Add the fish sections and deep-fry
until brown. Remove and drain. Pour the
oil out of the wok, leaving enough to
cover the bottom, about 2 tbsp. Add the
fish, rice wine, stock, sugar, soy sauce,
salt, scallions, ginger, and star anise.
Cover, bring to a boil and simmer over
low heat for 10 minutes. Remove the fish
and place in a dish.
- Add the cornstarch-water mixture to
the wok and cook, stirring , until thickened.
Sprinkle 1 tsp. hot red chili oil over
the sauce, pour over the fish, and serve.
