Hongshao Wanyu (Red-Cooked Grass Carp With Tangerine Peel)

• 1/2 ounce dried tangerine or citrus peel
• 2 1/2 to 3 pounds carp or other firm, white-fleshed fish like rockfish, cod, halibut, haddock, scrod, red snapper or sole, cleaned and left whole
• 2 teaspoons salt
• 4 tablespoons cornstarch
• 2 cups peanut oil
• 2 tablespoons finely chopped garlic
• 3 tablespoons finely chopped peeled fresh ginger
• 4 tablespoons finely chopped scallions
• 3 tablespoons rice wine or dry Sherry
• 1 tablespoon whole-bean sauce (yellow-bean sauce)
• 2 tablespoons dark soy sauce
• 1 tablespoon sugar
• 6 tablespoons chicken stock or water

1. Soak the tangerine or citrus peel for 20 minutes in warm water or until it is soft.
2. Rinse under running water, squeeze out any excess liquid, finely chop, and set aside.
3. Make three or four slashes on each side of the fish to help it cook faster and allow the flavors to permeate.
4. Rub the fish on both sides with the salt.
5. Evenly coat each side of the fish with the cornstarch.
6. Heat a wok or deep saute pan until it is hot.
7. Add the oil, and when it is hot, deep-fry the fish on each side for 5 to 8 minutes until it is brown and crispy.
8. (If the head or tail is not submerged in the oil, regularly ladle some of the oil over the exposed parts.)
9. Remove the fish, and drain on paper towels.
10. Pour off most of the oil, leaving 2 tablespoons, and reheat the wok.
11. Add the chopped tangerine peel, garlic, ginger, and scallions and stir-fry for 30 seconds.
12. Put in the rest of the ingredients.
13. Return the fish to the wok, spooning the ingredients over the top of the fish.
14. Cover the wok, and cook over low heat for 8 minutes.
15. When the fish is cooked, carefully remove it to a serving platter, and serve at once.

peel, carp, salt, cornstarch, peanut oil, garlic, fresh ginger, scallions, rice wine, wholebean sauce, soy sauce, sugar, chicken

Taken from cooking.nytimes.com/recipes/5019 (may not work)