Gan Shao Bass
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
FISH
3 bass (small-medium)
1/2 glass Chinese rice liqueur (baiju)
ginger
salt
chickpea flower
Sunflower oil (for frying)
SAUCE
3 slices ginger
4 chillies
3 cloves garlic (with skin)
100 g red pepper
6 baby corn cobs
150 g fresh bacon (finely cut)
2 tbsp
Chinese liqueur
4 tbsp. soy; 1 pinch salt; 3 tbsp
Sugar
Cashews
1 chicken stock cube
400 ml water.
METHOD
- Make cuts into the bass skin on both sides.
- Prepare a marinade with Chinese rice liqueur, slices of ginger and salt; leave the bass to marinade for 15 minutes.
- Remove from the marinade and sprinkle with chickpea flour.
- Add abundant sunflower oil into a wok or big, deep pan. When the oil is hot, add in the fish heads first before adding in the rest of the fish.
- Put the chopped ingredients for the sauce into another wok (or deep pan); sauté and add in water.
- Bring to the boil, stir well and leave to simmer for some 4-5 minutes; then, add in the bass. Leave to cook for 15 minutes until the sauce reduces.
- Serving: place the bass on a plate; put the vegetable sauce on top; add some sesame oil and chopped chives.
