Deep-fried sweet-&-pungent fish (whole)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (2-lb) fish | |
| 1 | small | Onion |
| 2 | slices | Fresh ginger root |
| ½ | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | teaspoon | Soy sauce |
| 1 | teaspoon | Sherry |
| Cornstarch | ||
| Sweet-and-pungent sauce | ||
| Oil for deep-frying | ||
Directions
1. Have fish cleaned and scaled, then split.
2. Mince onion and ginger root; then combine with salt, pepper, soy sauce and sherry. Rub mixture over fish, inside and out. Let stand 30 minutes.
3. Dredge fish lightly in cornstarch. Let stand 5 minutes more.
4. Meanwhile prepare a sweet-and-pungent sauce (see recipes). Keep warm.
5. Heat oil. Add fish and deep-fry, turning and basting, until golden.
Drain on paper toweling. Then transfer to a serving platter.
6. Pour sweet-and-pungent sauce over and serve. VARIATION: In step 2, coat fish with a mixture of 4 tablespoons cornstarch, 2 tablespoons sherry, 2 tablespoons soy sauce and 1 teaspoon ginger juice. Omit step 3.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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