Secrets From a Chinese Kitchen/Vivienne and Jenny Lo 2003

Fish Salad with Star Anise
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
2 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 medium fillets of haddock 1-1/2 tsp salt pinch pepper
2 medium onions, finley sliced 4 pieces star anise 4 tbsp dark soy sauce
1-1/2 tbsp rock or granulated sugar 2 tbsp Shaoxing (rice) wine or medium sherry 3 slices fresh root ginger, shredded
6 tbsp good-quality chicken or fish stock oil for deep-frying green leaves, such as lamb's lettuce or young spinach, and radishes to garnish
4 tsp sesame oil



1 Rub the fish with salt and pepper. (Do not remove the skin). Place the onions and star anise in a flat-bottomed pan, then add the soy sauce, sugar, wine, ginger and stock. Place the fish, skin side up, in the pan and marinate for 2 hours. Remove the fish and set aside.
2 Turn the heat on under the pan and bring to the boil. Add the fish and simmer for 15 minutes, turning the fish once, and basting until the liquid thickens.
3 Turn the heat off and leave to marinate for a further hour. Remove the fish from the marinade and leave to drain on a rack before you complete the last stage.
4 Deep fry the fish for 2-1/2 minutes, skin side down. Remove carefully and drain away excess oil. When the fish has cooled cut it into 2.5cm/1 in slices and arragne in the centre of a bed of green leaves. Garnish with sliced radishes and drizzle with sesame oil.

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