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Sweet & Sour Deep Fried Fish

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Ingredients
  Whole red rock fish/Rock cod 2 1⁄2 Pound, cleaned and scaled (1 Fish, Leave On Head And Tail)
  Dry sherry 1⁄4 Cup (4 tbs)
  Cornstarch 1⁄2 Cup (8 tbs)
  Sweet and sour sauce 1⁄2 Cup (8 tbs) (Red)
  Green bell pepper 1 Small, stemmed, seeded, and slivered
  Firm ripe tomato 1 Small, cored and cut into 6 wedges
  Fresh cilantro sprigs 1 (Coriander)
  Salad oil 1 Tablespoon
Directions

Rinse fish and pat dry.
With a sharp knife, make about six 1/2-inch-deep diagonal slashes across each side of fish.
Rub fish all over with sherry; then coat with cornstarch, patting it on.
Half-fill a wok or deep 12- to 14-inch frying pan with oil and heat to 375CF on a deep-frying thermometer.
Slowly slide fish into oil.
Cook fish until golden brown, about 5 minutes; if fish isn't completely submerged, gently spoon hot oil over fish as it cooks.
With a large wire skimmer or 2 wide slotted spatulas, carefully lift fish from oil.
Drain briefly, then place on a heatproof rimmed platter; serve, or keep warm in a 150° oven for up to 15 minutes.
Heat Red Sweet & Sour Sauce until bubbly.
Stir in bell pepper and tomato.
Pour sauce around (not over) fish on platter.
Garnish with cilantro.
Lift portions of fish onto plates; spoon sauce over top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish

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