FISH: This is a popular way to stew fish in Chinese cooking.

BRAISED FISH WITH PORK AND GARLIC紅燒魚塊:



2 lbs. fish cut into large pieces.

20 cloves garlic, peeled and left whole

4 oz. Chinese roasted pork 燒腩肉

10 thin slices ginger

1 red pepper, diced

2 stalks green onions, cut into long pieces

1 cup water

cooking oil

sauce ingredients:

2/3 tsp. salt
1 ½ tsp. sugar
1 tbsp. Shao-Hsing wine
2 tbsp. bean paste
1 tbsp. oyster-flavoured sauce
dash sesame oil & white pepper

2 tsp tapioca starch mixed with 3 tbsp. water



Wash and pat dry fish. In wok or non-stick saucepan, heat 4 tbsp. oil until hot. Add fish and stir-fry quickly but gently to partially cook fish. Remove with slotted spoon and drain on paper towels.

Add garlic to hot oil and cook until golden brown. Remove and drain.

Pour off all but 1 tbsp. oil in saucepan and heat it until hot. Add red pepper and ginger. Cook for 1-2 minutes. Add bean paste and the rest of the sauce ingredients together with the roasted pork. Toss well together; then add water. Bring mixture to a boil; then return fish and garlic to pan. Cover and cook at medium-low heat for 5 minutes. Add in green onion. If sauce is too watery, thicken it with a little of the starch solution. Serve immediately.