Deep-fried sweet-&-pungent fish (whole)

Yield: 4 Servings

Measure Ingredient
1 \N (2-lb) fish
1 small Onion
2 slices Fresh ginger root
½ teaspoon Salt
1 dash Pepper
1 teaspoon Soy sauce
1 teaspoon Sherry
\N \N Cornstarch
\N \N Sweet-and-pungent sauce
\N \N Oil for deep-frying

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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