STUFFED WHOLE FLOUNDER RED COOKED

whole flounders to equal 2 1/2 lbs.

flour for dusting

4 tablespoons oil

1 large clove garlic, lightly smashed and peeled

for the stuffing:

1/4 lb.crab meat, picked and ground fine

2 teaspoons soy sauce

2 teaspoons dry sherry

1/4 teaspoon sugar

3 minced water chestnuts

2 quarter sized slices peeled ginger, minced

sprinkling of black pepper

1/2 teaspoon cornstarch dissolved in 1 teaspoon water

for the sauce:

4 tablespoons dark soy sauce

2 tablespoons dry sherry

1 1/2 cups water

4 quarter-sized slices peeled ginger

1 large whole scallion, cut into 3 pieces 1 teaspoon sugar

1 tablespoon sesame oil

parsley or coriander for garnish

To prepare and stuff the fish:  Have the fish cleaned and scaled, but leave the head and tail on.  Rinse and dry it inside and outside.  Score the fish on the slant 3 times on thick side, about 1 inch apart.  Dust the entire fish, outside and inside, with the flour.

Put the crab in a bowl, add the soy sauce, sherry, and sugar, and mix well.  Add the minced water chestnuts to the meat.  Add the minced ginger, a sprinkling of black pepper, and the dissolved cornstarch; stir in circular motions until the mixture is smooth.  Spoon the stuffing into the cavities of the fish and press the fish lightly to enclose the stuffing.  Do not skewer.

Heat a wok or large, heavy skillet over high heat until very hot; add the 4 tablespoons oil, swirl, and heat for 30 seconds.Throw in the garlic and press it around in the oil; then lower in the fish and brown each, turning down the heat if the flour coating is browning too fast.  Turn and brown other side of fish.

When the fish is crisp and brown, pour the soy sauce and sherry over them and add the water, ginger, and scallions.  When the sauce boils, stir in the sugar to dissolve it.  Turn heat down to medium, tilt the pan, and baste the fish a few times again, cover, and simmer another 5 to 8 minutes.

Remove the fish carefully to a serving platter.  Add the sesame oil to the sauce and bring it to a boil over high heat.  Pour it immediately over the fish and serve with garnish.