Hongshao Wanyu

45 minutes Prep: 20 minutes Cook: 20 minutes

1379 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/2	ounce	tangerine peel	dried
3	pounds	cod fillets
2	teaspoons	salt
4	tablespoons	cornstarch
2	cups	peanut oil
2	tablespoons	garlic	chopped
3	tablespoons	ginger	minced
3	tablespoons	rice wine
1	tablespoon	black bean sauce
2	tablespoons	soy sauce, dark
1	tablespoon	sugar
6	tablespoons	chicken broth

Directions

SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or until it is soft.

Rinse under running water, squeeze out any excess liquid, finely chop and set aside.

Make 3 or 4 slashes on each side of the fish to help it cook faster and allow the flavors to permeate.

Rub the fish on both sides with the salt.

Sprinkle the cornstarch evenly on each side of the fish.

Heat a wok or deep sauté pan until it is hot.

Add the oil. When hot, deep-fry the fish on each side for 5 to 8 minutes until brown and crispy.

Remove fish and drain on paper towels.

Pour off oil, leaving 2 tablespoons.

Reheat the wok.

Add chopped tangerine peel, garlic, ginger and scallions and stir-fry for 30 seconds.

Put in the rest of the ingredients.

Return the fish to the wok, spooning the ingredients over the top of the fish.

Cover wok.

Cook over low heat for 8 minutes.

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Nutrition Facts

Serving Size 510g

Amount per Serving

Calories 1379 72% of calories from fat

	% Daily Value*
Total Fat 111.0g	171%
Saturated Fat 19.0g	93%
Trans Fat 0.0g
Cholesterol 161mg	54%
Sodium 2091mg	87%
Total Carbohydrate 14.0g	5%
Dietary Fiber 0.0g	1%
Sugars 4.0g
Protein 80.0g	160%

Vitamin A	2%		Vitamin C	19%
Calcium	4%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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