Sweet & Sour Fish - whole
By
J. White Harris
@JWhiteH
5
☆☆☆☆☆ 0 votes0
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.