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Fried Fish With Sweet-Sour Sauce

Flavors.of.Asia's picture
Ingredients
  Bass/Carp 3 Pound (1 Unit)
  Chopped onions 3 Tablespoon
  Chopped ginger root 3 Teaspoon
  Soy sauce 1 Teaspoon
  Salt 2 Teaspoon
  Ajinomoto 1⁄2 Teaspoon (Ac'Cent)
  Sherry 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  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)
  Sliced scallions 3
  Green pepper 1 , cut julienned
  Carrot 1 , cut julienned
  Mixed sweet pickles 2 Tablespoon, sliced
Directions

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 350° 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.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Fried
Interest: 
Everyday
Servings: 
4

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