Deep-fried mandarin fish, beijing style

1 Servings

Ingredients

Quantity Ingredient
1 Mandarin fish or other freshwater fish such as perch bass, about 3 1/2 lb
2 teaspoons Scallions; chopped
2 teaspoons Ginger; sliced
1 teaspoon Rice wine
5 teaspoons Salt; or to taste
⅛ teaspoon Pepper
¼ teaspoon Sesame oil
2 tablespoons Cornstarch (cornflour) dissolved in
2 tablespoons Water
8 tablespoons Dry cornstarch
4 tablespoons Ketchup
4 teaspoons Worcestershire sauce
7 teaspoons Sugar
5 fluid ounce Chicken stock
4 cups Vegetable oil for deep-frying
1 tablespoon Garlic; chopped
1 ounce Pineapple; diced
1 ounce Green beans or pea pods; diced
1 ounce Carrot; diced
4 cups Vegetable oil
1 teaspoon Msg

Directions

1. Prepare and wash the fish. Chop off the head and tail. Cut the fish in half along the spine and remove the spine and rib bones. Make criss-crossscores on the flesh side and cut into 1½ inch square pieces.

2. Mix together the scallions, ginger, rice wine, ½ tsp MSG, 4 ¾ tsp of the salt, the pepper, and the sesame oil, and rub on the sides of the fish.

Dip the fish pieces, head, and tail into the dissolved cornstarch and dust with the dry cornstarch.

3. Mix the ketchup, Worcestershire sauce, ¼ tsp of the salt, ½ tsp of the MSG, the sugar, sesame oil, chicken stock and 1 tsp of the dissolved cornflour into a sauce. Set aside.

4. Heat the oil in a wok to about 350. Deep-fry the fish head and tail for 2 minutes. Remove and place on the narrow sides of an oval fish dish. Add the fish pieces to the oil and deep-fry for 2 minutes, or until cooked.

Remove, drain, and place in the dish.

5. Heat 4 ttbsp oil in another wok until the oil surface ripples. Add the garlic and 1 tbsp scallions and stir-fry until fragrant. Add the pineapple, green beans or pea pods, and carrot. Add the sauce and bring to a boil.

Stir in 7 tbsp of the hot oil used for deep-frying. When the sauce bubbles, pour it over the fish, and serve busted by sooz Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland <kirkland@...> on Nov 09, 1997

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