Chinese Red Cooked Whiting

Serves 2 to 4

"Red cooking" refers to the soy sauce in the cooking liquid, which adds color and rich flavor to the whiting. Try red cooking with yellow pike, sea bass, or even winter carp. This dish goes well with rice and a stir fried green vegetable.

Ingredients:
3 dried black mushrooms
1 whiting, about half pounds, cleaned but with the head and tail on 1 tablespoon four,for dusting 2 slices fresh ginger, crushed with a cleaver
2 garlic cloves,crushed slightly with a cleaver
2 scallions, cut into 2 inch lengths
half Cup shredded bamboo shoots
4 tablespoons soy sauce
2 tablespoons rice wine
1 half teaspoons sugar
3/4 Cup water
4 tablespoons corn oil


Instructions:
1. Soak the mushrooms in warm water for 30 minutes. Remove stems and shred caps.

2. Rinse the fish inside and out. Dry with a paper towel. Dust evenly with the flour, shaking off any excess, and set aside on a plate.

3. Put the ginger, garlic and vegetables separately on a work platter and place near the stove. Keep the soy sauce, wine, sugar and water within easy reach.

4. Heat a 1 2 inch skillet, preferably nonstick, over moderate heat. Add the oil and heat. Then add the fish (cut the fish in half if it doesn't fit) and fry for about 2 minutes, shaking the skillet gently so that it doesn't stick. Add the ginger, garlic and scallions and continue to fry the fish for another 2 minutes, until lightly browned. Carefully turn the fish over and fry the other side for 1 minute. Sprinkle on the wine and cover for 30 seconds. Uncover and add the soy sauce, sugar, mushrooms, bamboo shoots and water. Turn the heat to medium low, cover the pan again and cook over medium heat for about 5 minutes. Uncover and cook for another 5 minutes, frequently basting the fish with the sauce. There should be about half Cup of sauce.

5. Transfer the fish to a large, oblong serving platter and pour the sauce with the mushrooms and bamboo shoots over the fish. Serve immediately.

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