Fried Fish With Sweet-Sour Sauce
|Bass/Carp||3 Pound (1 Unit)|
|Chopped onions||3 Tablespoon|
|Chopped ginger root||3 Teaspoon|
|Soy sauce||1 Teaspoon|
|Ajinomoto||1⁄2 Teaspoon (Ac'Cent)|
|Cornstarch||1⁄2 Cup (8 tbs)|
|Fat||2 Cup (32 tbs) (For Frying)|
|Cider vinegar||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Green pepper||1 , cut julienned|
|Carrot||1 , cut julienned|
|Mixed sweet pickles||2 Tablespoon, sliced|
Split the fish and bone it; leave the head and tail on, if desired.
Sprinkle with the onions, 1 teaspoon ginger,the soy sauce, 1 teaspoon salt, Ac'cent, sherry, and pepper.
Rub into the fish and let stand 1/2 hour.
Roll in the cornstarch and let stand 5 minutes.
Heat the fat to 350Â° and fry the fish in it for 15 minutes.
Drain and cover with the sauce: Mix together the vinegar, 1 tablespoon cornstarch, the scallions, pepper, carrot, pickles, remaining ginger, and salt.
Cook over low heat, stirring constantly until thickened.