Side Pannel
Deep-Fried Sweet-&-Pungent Fish (Whole)
Deep-Fried Sweet-&-Pungent Fish (Whole)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- 1 (2-lb) fish
- 1 sm Onion
- 2 sl Fresh ginger root
- 1/2 ts Salt
- 1 ds Pepper
- 1 ts Soy sauce
- 1 ts 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.
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.
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