Chinese

Braised Hairtail

Author: Ruth
1 lb (500 g) hairtail (or similar fish)
1 tbsp sugar
9 oz (300 ml) vegetable oil for deep-frying
1 tsp fresh ginger, sliced
2 cups (500 ml) high stock
1 clove star anise
5 tsp soy sauce
1 tbsp cornstarch (cornflour) dissolved in
1 tsp salt, or to taste
1 tbsp water
1 tsp scallions, chopped
1 tsp hot red chilli oil

The thing I love about Hairtail is there aren’t many bones. Makes for easy eating!

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