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Ken Hom
Braised Sichuan Fish
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Preparation info
Serves
2 to 3
as a Main Course.
Difficulty
Medium
Appears in
top 1000
Chinese Technique
By
Ken Hom
Published
1981
About
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Recipes
Contents
Ingredients
1
whole fish
, about
1½ to 2
pounds
,
cleaned and scaled
Water chestnut powder
or
cornstarch
Asia
China
Main course
Method
Deep-frying
, braising
Set the fish on a cutting board belly up. With the blunt end of a cleaver, hit the fish a few times to crack the bones along the stomach. This makes it easier to serve the cooked fish right side up instead of on its side.