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Ken Hom
West Lake Fish
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Preparation info
Difficulty
Medium
Serves
3 to 4
as a Main Course.
Appears in
top 1000
Chinese Technique
By
Ken Hom
Published
1981
About
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Recipes
contents
Ingredients
Salt
to taste
2
slices
fresh ginger root
2
scallions
1
whole rock cod
or
carp
, about
2½
pounds
,
cleaned, scaled
, and gutted
Sauce
½
cup
chicken broth
¼
cup
Chinese brown rock sugar
or
regular brown sugar
¼
cup
chinkiang vinegar
, or
⅓
cup
cider vinegar
or
British malt vinegar
1
tablespoon
dark soy sauce
1
tablespoon
Shaoxing wine
or
dry sherry
2
tablespoons
minced
fresh ginger root
3
tablespoons
minced
Smithfield ham
Garnish
1½
pounds
spinach
, stir-fried
¼
cup
tree ears
, soaked, rinsed, stems removed, shredded, and stir-fried
3
tablespoons
peanut oil
Asia
China
Main course
Gluten-free
Method
Steeping
Suggested Beverage: Beer
© 1981 Ken Hom. All rights reserved.