Braised Fish

• 1 pound fish fillets
• 1 teaspoon salt
• 5/8 cup groundnut oil
• 1 3/4 cups shallots small, or pickling onions peeled and left whole
• 1 tablespoon fresh ginger finely chopped
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons sugar
• 2 tablespoons dry sherry or rice wine
• 5/8 cup chicken stock

1. Pat the fish fillets dry using kitchen paper.
2. Rub both sides with salt and then cut them into 3.5cm wide diagonal strips.
3. Set the fish aside for 20 minutes then again pat them dry with kitchen paper.
4. The salt will have extracted some of the excess moisture from the fish.
5. Heat the oil in a wok or large frying pan.
6. Then brown the fish in two batches draining each cooked batch on kitchen paper.
7. Drain all but 1 tablespoon of oil from the pan and discard the rest.
8. Re heat the pan and add the shallots (or pickling onions) and ginger.
9. Stir fry them for 1 minute and then add the rest of the ingredients.
10. Bring this mixture to the boil then turn the heat down to a simmer.
11. Return the fish to the pan cover it and braise the fish in the sauce for 23 minutes.
12. Using a slotted spoon gently remove the fish and shallots and arrange them on a warm platter. Then pour the sauce over the top and serve with steamed rice and a fresh green vegetable.

fish, salt, groundnut oil, shallots, ginger, soy sauce, soy sauce, sugar, sherry, chicken stock

Taken from www.yummly.com/recipe/Braised-Fish-1649684 (may not work)