Serves: 4
Total Calories: 186

1 frozen fish filet, , (2 pounds)
1/2 teaspoon salt
flour
3 slices fresh ginger root
1 or 2 scallion
1 cup water
4 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon sugar
1/2 teaspoon salt
4 to 6 tablespoons oils

1. Have fish cleaned and scaled, but left whole. Rinse in cold water. Dry well, inside and out, with paper toweling and score on both sides.

2. Sprinkle fish with the salt and let stand 10 minutes. Then coat lightly with flour.

3. Mince ginger root and scallions then combine with water, soy sauce, sherry, sugar and remaining salt.

4. Heat oil in a heavy pan until nearly smoking. Gently lower in fish fry over high heat 1 minute on each side, then over medium heat 2 1/2 minutes on each side. Baste continually with hot oil. (To turn fish over, loosen it with the back of a spatula and turn gently. The pan may be removed temporarily from the burner while the fish is being turned.)

5. Pour ginger-scallion mixture over fish and bring quickly to a boil. Then cook, covered, over medium heat until done (15 to 20 minutes), turning fish halfway through cooking.

NOTE: Braised soy fish is good served hot or cold. It may be prepared in quantity and served cold as a side dish or with drinks. (Its sauce is delicious when jellied.) Braised fish may also be browned in advance, then cooked in sauce, as in step 5, just before serving. Once it's completely cooked, however, it should never be reheated.

VARIATIONS:
* For the water, substitute stock.
* For the white sugar, substitute brown sugar.
* In step 2, omit the salt and rub fish lightly with soy sauce before coating with flour.
* In step 3, add to the sauce mixture any or all of the following: 2 tablespoons smoked ham, minced 1 celery stalk, minced few drops of sesame oil or vinegar.
* During the last few minutes of cooking, add 1 1/2 cups fresh tomatoes, peeled and diced or 2 cups bean curd, sliced or cubed. Cook only to heat through.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 186
Calories from Fat: 148

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Fish
Basic Braised Soy Fish
Basic Deep-Fried Fish, In Pieces
Basic Deep-Fried Fish, In Pieces: Coatings I
Basic Deep-Fried Fish, In Pieces: Coatings II
Basic Deep-Fried Fish, Whole
Basic Deep-Fried Fish, Whole: Coatings
Basic Fishballs
Basic Steamed Fish
Braised Bitter Melon Stuffed With Minced Fish
Braised Carp In Chicken Fat I
Braised Carp In Chicken Fat II
Braised Fish Steaks And Vegetables
Braised Fish Steaks With Bean Curd
Braised Fish Stuffed With Pork
Braised Fish With Deep-Fried Bean Curd
Braised Soy Fish With Mushrooms And Bamboo Shoots I
Braised Soy Fish With Mushrooms And Bamboo Shoots II
Braised Soy Fish With Oyster Sauce
Braised Soy Fish With Red Dates
Clear-Simmered Fish I
Clear-Simmered Fish II
Clear-Simmered Fish III
Deep-Fried Bean Curd Stuffed With Minced Fish
Deep-Fried Fillets With Egg Whites
Deep-Fried Fish Fillets With Vinegar Sauce
Deep-Fried Fish Rolls With Almonds
Deep-Fried Fish Rolls With Ham And Spanish
Deep-Fried Fish Rolls With Pork
Deep-Fried Fish Sections With Vegetables
Deep-Fried Fish Squares, Szechwan Style
Deep-Fried Fish With Vegetables
Deep-Fried Fishballs And Chinese Cabbage
Deep-Fried Marinated Fish Fillets With Sesame Seeds
Deep-Fried Marinated Fish, In Pieces
Deep-Fried Marinated Sweet-and-Pungent Fish, Whole
Deep-Fried Small Marinated Fish
Deep-Fried Sweet-and-Pungent Fish, Shanghai Style
Fishball Mixture A
Fishball Mixture B
Fishball Mixture C
Fishball Mixture D
Pan-Fried Fish Cakes
Pan-Fried Fish Fillets With Eggs
Pan-Fried Fish Fillets With Pineapple
Pan-Fried Marinated Fish Steaks
Pan-Fried Stuffed Fish Skin
Pan-Fried Sweet-and-Pungent Fish
Pan-Fried Sweet-and-Pungent Fish Steaks
Red-Simmered Fish
Simple Pan-Fried Fish
Steamed Dried Fish
Steamed Fish Topping: Basic
Steamed Fish Topping: Black Bean Sauce I
Steamed Fish Topping: Black Bean Sauce II
Steamed Fish Topping: Brown Bean Sauce I
Steamed Fish Topping: Brown Bean Sauce II
Steamed Fish Topping: Dried Olives
Steamed Fish Topping: Ham
Steamed Fish Topping: Lily Buds I
Steamed Fish Topping: Lily Buds II
Steamed Fish Topping: Mushrooms I
Steamed Fish Topping: Mushrooms II
Steamed Fish Topping: Mushrooms III
Steamed Fish Topping: Shrimp Sauce
Steamed Fish Topping: Tea Melon
Steamed Fish With Subgum Ginger
Steamed Fishballs
Steamed Whitefish Steak
Stir-Fried Fish And Bean Sprouts
Stir-Fried Fish With Lily Buds
Stir-Fried Fish With Vegetables
Stir-Fried Minced Fish and Chinese Turnip