One live fish (1000g)
2g finely chopped ginger
- Clean the fish, cut open along the backbone, make 3-5 cuts along the inside but do not cut through the skin.
- With the skin up place in boiling water, boil for 3 minutes.
- Skim, pour off the soup till only 250g is left.
- Add soy sauce, wine and ginger, cook till the flavor penetrates, remove the fish to a plate.
- Add sugar, vinegar and wet cornstarch to the soup, bring to the boil, skim, pour over the fish.