Sweet & Sour Fish - whole
1 photo of Sweet & Sour Fish - Whole
By
J. White Harris
@JWhiteH
5
This sweet and sour dish is very tasty and by flattening the stomach of the fish a little it allows the fish to be put in an upright, swimming position on the serving platter. The sauce and vegetable mixture is then poured over the fish for an outstanding presentation of the fish.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
4 to 6 servings
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
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THE FISH
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1whole fish, 1-1/2 pounds
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2 Tbspsherry or wine
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3 Tbspcornstarch
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2 Tbspflour
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2 Tbspsoy sauce
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·oil for deep frying
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THE VEGETABLES
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1/3 cbamboo shoots, shredded
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3 smalldry mushrooms, soak & shred
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1/3 ccarrot, shredded
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3 Tbspgreen peas
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3 sliceginger, chopped
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1 clovegarlic, sliced thin
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1/3 cgreen pepper, cut into strips
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4 Tbspoil
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THE SAUCE
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5 Tbspsugar
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3 Tbsprice vinegar
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2 Tbspsoy sauce
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1 Tbsptomato sauce
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1 tspsalt
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2 Tbspcornstarch
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1/2 ccold water
How to Make Sweet & Sour Fish - whole
- Clean and scale fish. Make 3 diagonal cuts on each side of fish.
- Mix together the wine cornstarch flour and soy sauce. Rub fish inside and out with this mixture.
- Heat oil to 330°F and deep fry fish until crisp and golden brown (about 15 minutes), basting often with hot oil.
- Remove to absorbent paper and drain. Flatten stomach slightly to make fish stand and place in a slow oven to keep warm. Note: Fish may be deep-fried in advance. Re-fry before serving. Fish then becomes more crisp.
- Mix together the first 5 sauce ingredients and set aside.
- Heat 4 Tbsp of oil in frying pan: stir-fry all vegetable ingredients until tender.
Note: Any of sauce vegetables may be omitted. - Pour in sauce mixture and bring to a boil.
- Mix cornstarch with water and add to thicken, stirring constantly. Pour over fish and serve hot.
- Put fried fish in upright position on a serving platter and pour the vegetable sauce mixture over the fish.
