Sweet & Sour Deep Fried Fish
|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|
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.