Hongshao Wanyu from The Taste of China by Ken Hom

Name: Hongshao Wanyu from The Taste of China by Ken Hom
Ingredients: 6 tablespoons chicken stock or water; 3 tablespoons rice wine or dry sherry; 1.1—1.4 kg/2½-3 lb firm, white-fleshed fish such as carp, rock fish, cod, halibut, haddock, scrod or red snapper, or sole, cleaned and left whole; 3 tablespoons finely chopped peeled fresh ginger root; 1 tablespoon whole bean sauce (yellow bean sauce); 2 tablespoons dark soy sauce; 15 g/½ oz dried tangerine or citrus peel; 4 tablespoons finely chopped spring onions; 2 teaspoons salt; 4 tablespoons cornflour; 450 ml/16 fl oz peanut oil; 1 tablespoon sugar; 2 tablespoons finely chopped garlic

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The carp enjoys a favoured place among aquatic foods in Chinese cuisine. As long ago as the Zhou Dynasty in the tenth century b.c. carp was “domesticated,“ that is, reared in ponds and bred...

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Ingredients

6 tablespoons chicken stock or water
3 tablespoons rice wine or dry sherry
1.1—1.4 kg/2½-3 lb firm, white-fleshed fish such as carp, rock fish, cod, halibut, haddock, scrod or red snapper, or sole, cleaned and left whole
3 tablespoons finely chopped peeled fresh ginger root
1 tablespoon whole bean sauce (yellow bean sauce)
2 tablespoons dark soy sauce
15 g/½ oz dried tangerine or citrus peel
4 tablespoons finely chopped spring onions
2 teaspoons salt
4 tablespoons cornflour
450 ml/16 fl oz peanut oil
1 tablespoon sugar
2 tablespoons finely chopped garlic