Swimming Sweet & Sour Fish
|Soy sauce||1 Teaspoon|
|Salad oil||1⁄4 Cup (4 tbs)|
|Dry sherry||3 Tablespoon|
|Whole trout||3 Pound (4 Pieces)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Sweet and sour vegetable sauce||1⁄2 Cup (8 tbs)|
Prepare sweet and sour vegetable sauce and set aside.
Clean fish, rinse, and dry with paper towels.
Mix sherry and soy and brush over surface and cavity of each fish; sprinkle lightly with salt.
Lightly coat outside of fish with cornstarch; shake off excess.
In a wide frying pan, pour salad oil to a depth of 1/2 inch and heat to 360° on a deep-frying thermometer.
Cook fish, without crowding, until skin is crusty and fish flakes in thickest part when prodded with a fork (about 2 to 3 minutes on a side).
Unlike a flour coating, cornstarch will become crusty, but not brown.
Drain on paper towels.
If all the fish won't fit in the pan at once, cook in two batches.
Keep fish warm while you finish the sauce.With a slotted spoon, ladle vegetables from sauce onto a large heated platter.
To simulate rippling water, use the prongs of a fork to guide vegetables into parallel lines.
Place hot trout on vegetables, then pour remaining sauce over fish.