You are here

Fried Whole Fish In Sweet And Sour Sauce

admin's picture
Ingredients
  Whole fish 1 1⁄2 Pound
  Chinese rice wine 1 1⁄2 Tablespoon
  Scallion stalks 1 , cut into inch lengths
  Salt 1 Teaspoon
  Sesame oil 1 Teaspoon
  Tapioca starch 1⁄2 Tablespoon
  Ginger root 1⁄4 Cup (4 tbs), shredded
  Tapioca starch 1⁄4 Cup (4 tbs)
  Water chestnut powder 1⁄4 Cup (4 tbs)
  Peanut oil/Vegetable oil 2 Tablespoon (For Stir Frying)
  Peanut oil/Vegetable oil 3 Cup (48 tbs) (For Deep Frying)
  Scallion stalks 3 , shredded
  Catsup 3 Tablespoon
  Ginger root slices 4
  Vinegar 5 Tablespoon (Chin Kiang)
  Sugar 5 Tablespoon
  Dried chinese mushrooms 8 (Chinese)
  Water chestnuts 8 (Fresh)
  Water 8 Tablespoon
Directions

Clean the fish and dry well with paper towels.
Make several diagonal cuts almost touching the bone on both sides of the fish.
Rub the scallion, ginger, salt, and wine mixture all over the fish, inside the belly and into the slashes.
Let the fish stand at room temperature for about 30 minutes.
Soak the dried mushrooms in hot water until soft, about 15 minutes.
Remove and discard the stems, and shred the mushrooms.
Set aside with shredded scallions and ginger.
Peel and then chop the fresh water chestnuts.
Mix with the ingredients listed above to make the combined seasoning sauce.
Set aside for later use.
Mix 1/4 cup tapioca starch with 1/4 cup water chestnut powder.
Coat the fish all over with the mixture, inside the belly and slashes as well.
Cover and refrigerate until ready to be deep fried.
Heat the oil in a wok until very hot, about 375° F (182° C). (Beginners may want to use a thermostat.)
Gently slide in the fish and deep fry for 5 to 6 minutes on each side, basting and shifting occasionally, until golden brown and crispy.
Place the fried fish on a serving platter so that it sits upright on its belly.
With a towel, hold and press down gently on the neck of the fish so that the slashed sides of the belly protrude.
Keep warm in oven.
Heat another 2 Tbs oil in wok.
Stir fry the shredded scallions, ginger, and mushrooms over high heat, then add the combined seasoning sauce.
Stir until it thickens, then pour it over the fried fish.

Recipe Summary

Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Fish

Rate It

Your rating: None
4.17
Average: 4.2 (15 votes)