Usually this dish using fresh water fish , saltwater fish but can also be used
For 2 people Carp, grouper, gray snapper, weighing 900g
1 tablespoon dry sherry
a few slices of fresh ginger
50g sugar
7 tablespoons apple cider vinegar
1 tablespoon soy sauce
2 tablespoons cornstarch
1 clove garlic, crushed
2 scallions, thinly sliced
1 carrot, Kerik, sliced lengthwise
80g bamboo shoots, sliced lengthwise
how to cook
1. siangi and wash fish. make three diagonal slices on each side with a sharp knife
2. cutting edge of the tail, but the exhaust fins, fins allow the top
3. dlam pan boil hot water, put the fish to submerged, add the sherry and ginger. cover pan tightly, remove from the heat. biarakan for 15-20 minutes hinggaikan cooked in hot sauce
4. to test whether the fish has cooked, pull the fins, if it came off easily mean the fish has been cooked. Jiak not, simmer the fish back. remove from heat and let the fish 5 minutes longer. Tarus fish in a serving dish, let it heat
5. Leave approximately 4 tablespoons fish sauce in the skillet. enter other ingredients including vegetables. cook while stirring regularly until sauce thickens. pour a few tablespoons of sauce onto the fish and serve remaining sauce in a bowl.
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