Westlake Fish

Ingredients:

1 whole trout

Mixture1(2 2-inch sections green onion, 2 slices ginger root, 1T rice wine)

Mixture2(1T oil, 1T rice wine, 15C water)

Mixture3(1/2C shredded ginger root, 1T shredded hot red pepper, 1/4t black pepper)

Mixture4(3T soy sauce, 1t salt, 3T sugar, 4T worcestershire sauce, 1.5C fish steaming stock)

Mixture5(1.5T cornstarch, 2T water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Rinse fish lightly; drain and make a long vertical cut along the underside of fish, cutting the fish in half but leaving the halves connected along the back. Mix fish with Mixture1 and let sit 20 minutes.

2)Heat pan and 1T oil from Mixture2; add rice wine and water and when water comes to a boil, place fish in water (skin side up). When water begins to boil, turn off heat and let sit covered 10 minutes; remove fish and place on serving plate.

3)Sprinkle Mixture3 over fish.

4)Heat Mixture4 until liquid comes to a boil; add Mixture5 to thicken and 1T oil; mix together and pour over fish; serve.

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