Braised Fish Tail in Brown Sauce

Name: Braised Fish Tail in Brown Sauce (Hung shao hua shui)
Cuisine: Chinese
Ingredients: 2 teaspoon cornstarch (add 1 tablespoon water); 2 teaspoon cornstarch (add 1 tablespoon water); ¼ teaspoon black pepper; 1 fresh water fish tail (about 6 inches long); 1 teaspoon food coloring (dark brown); 1 cup soup stock; 1 tablespoon sugar; 1 teaspoon food coloring (dark brown); 2 slices of ginger; ½ tablespoon wine; 6 tablespoons oil; 2 scallions (3” long); ½ cups green garlic (shredded) or scallion; 4 tablespoons soy sauce; 1 teaspoon sesame oil; ½ cups green garlic (shredded) or scallion

Hung shao hua shui

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 fresh water fish tail (about 6 inches long)
¼ teaspoon black pepper

Asia
Taiwan
Fish course
Pescatarian

Method

Scale and clean the fish tail and cut off part of tail fin. Then cut it into 5 pieces about 1 inch wide lengthwise and marinate for 5 minutes with 4 tablespoons of soy sauce and ¼ teaspoon of black pepper.
Mix 2 teaspoons of cornstarch and 2 tablespoons of water in a dish for use later.
Heat 5 tablespoons of oil in frying pan. Fry the scallion and gin