Sweet and sour whole fish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (1-1/2 to 2 lb) whole sea bass or red snapper | |
| Salt | ||
| 1 | Egg; beaten | |
| 1 | cup | Flour |
| Vegetable oil | ||
| ½ | cup | Ketchup |
| 1 | tablespoon | Oil |
| 2 | tablespoons | White vinegar |
| 3 | tablespoons | Sugar |
| 3 | drops | Red food coloring |
| 1 | cup | Green pepper, in chunks |
| ½ | cup | White onion, in chunks |
| ½ | cup | Canned diced pineapple |
| 1 | teaspoon | Cornstarch |
Directions
SWEET AND SOUR SAUCE
1. Clean and scale the fish, leaving on the head and tail. Pat dry. Lightly season the inside and outside of fish with salt and make three slashes ¼-inch deeo on each side for better cooking.
2. Brush the fish with the beaten egg then roll in the flour. Pour 3 inches of oil into a roasting pan and heat to 375F. Test the temperature by droppinbg in cube of bread. If it raises to the surface immediately and browns, the oil is ready.
3. Immerse the head in the oil very gently to avoid splattering; slide in the rest of the fish. Deep-fry 3 to 5 minutes on each side. Remove and drain on papper towels. Lay the fish on a serving platter and cover with the sweet and Sour Sauce. Serve immediately.
Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD., LOS ANGELES Comments: WINE: DRY, WHITE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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