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Crisp-Skin Fish In Sweet And Sour Vegetable Sauce

Meal.Mates's picture
Crisp-Skin Fish In Sweet And Sour Vegetable Sauce is one of the tastiest seafood dish I have come across. Just the thought of taking a bite of the crispy fried fish and vegetables slathered with a sweet and sour sauce is making my mouth water!! Imagine the flavors packed into this yummy Crisp-Skin Fish In Sweet And Sour Vegetable Sauce ! Don't you just have to try it now?
  White fish 1 Large, cleaned and scaled (Whole Ones, Use Snapper, Bream, Whiting, Mirror Dory Or Use Two Small Ones)
  Egg white 1
  Salt 1⁄2 Teaspoon
  Rice wine/Dry sherry 1 Tablespoon
  Ground black pepper To Taste
  Water 1 Tablespoon
  Cornflour 3 Tablespoon
  Cornflour 1 Cup (16 tbs) (Extra For Coating The Fish)
  Oil 2 Cup (32 tbs) (For Frying)
  Oil 2 Tablespoon
  Dried chinese mushrooms 2 , soaked in hot water 30 minutes, drained and cut into fine strips
  Bamboo shoots 1 Can (10 oz), cut into fine strips
  Green pepper 1 Small, cored, seeded and cut into fine strips
  Green shallots 5 , shredded
  Fresh ginger 1 Inch, peeled and finely shredded (About 2.5 Centimeter)
  Carrot 1 Small, peeled and cut into fine strips
  Sugar 2 Tablespoon
  Vinegar 2 Tablespoon
  Soy sauce 1 Teaspoon
  Tomato sauce 1 Tablespoon
  Cornflour 1⁄2 Teaspoon

Make several deep, diagonal gashes in each side of the fish, cutting through to the bone and twisting the knife to lift flesh a little from the bone but not detaching it. Mix egg white, salt, rice wine, pepper, water and 3 tablespoons cornflour. Rub the mixture well into the fish, inside and out and in the gashes. Dredge the fish all over, inside and out, with the extra cornflour. Shake off excess. Heat oil for deep-frying in a large wok or frying pan until a slice of ginger, dropped in, will sizzle briskly and move immediately to the side of the pan. Grasp fish firmly by the tail, hold over the oil and spoon the hot oil carefully into the gashes a few times to open them. Place fish in oil and fry, spooning oil over, until delicately browned and crisp. Place fish on a heated serving platter and keep hot while making sauce. Pour off oil from wok or frying pan, add 2 tablespoons fresh oil and heat. Stir-fry vegetables for a minute or two, remove. Add remaining sauce ingredients to the wok or pan and bring to the boil. Return vegetables to the pan, stir and pour over the fish. Serve immediately with boiled rice.

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Crisp-Skin Fish In Sweet And Sour Vegetable Sauce Recipe