1 whole fish, 1 1/2 to 2 pounds, carp or red snapper
2 tablespoons dark soy sauce
5 tablespoons oil
1 scallion, minced
1 tablespoon ginger, minced
2 ounces pork, minced
2 dried black mushrooms, soaked in boiling water 20 minutes, cooked 20 minutes, stems removed, minced
2 tablespoons bamboo shoots, minced
1 tablespoon sherry
1 cup chicken stock
1 tablespoon chili paste with garlic
1 teaspoon red wine vinegar
1 tablespoon sugar
Cut 3 gashes on each side of fish. Rub 1 tablespoon of soy sauce over it. Heat 4 tablespoons of oil in wok. Fry fish 2 minutes on each side. Remove. Heat 1 tablespoon oil in wok. stir fry scallion and ginger 30 seconds. Add pork. stir fry on high heat until color changes. Add mushrooms, bamboo shoots, sherry, and 1 tablespoon soy sauce. stir fry 1 minute. Put fish into wok. Cover with minced ingredients. Add stock and chili paste with garlic. Bring to boil. Cover and simmer 15 minutes. Add vinegar and sugar. Turn to high heat to thicken gravy. Serves 4 to 6.
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