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    • Deep-fried Sweet-and-pungent Fish

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    Seafood Chinese Fish 6 Servings

    INGREDIENTS

    2 Dried black mushrooms
    1 2-lb fish
    1 t Salt
    1 Scallion stalk
    1 Or
    2 Fresh ginger root
    2 T Sherry
    2 T Smoked ham
    1/8 c Green pepper
    1 T Fresh red chili pepper
    2 Fresh ginger root
    1/8 c Bamboo shoots
    1/2 Scallion stalk
    Oil for deep-frying
    Flour
    2 T Oil
    1/2 c Stock
    4 T Sugar
    4 T Vinegar
    1 T Soy sauce
    2 T Cornstarch
    2 T Water

    INSTRUCTIONS

    Soak dried mushrooms. Have fish cleaned and scaled, but left whole.
Wash; then dry well with paper toweling. Score on both sides.  Sprinkle
inside and out with salt. Mince scallion and ginger root;  arrange over
fish. Sprinkle fish with sherry. Let stand 10 to 20  minutes. Meanwhile
mince ham, green pepper, fresh red chili pepper,  remaining ginger root
and soaked mushrooms. Slice bamboo shoots. Cut  remaining scallion
stalk in 1/2-inch sections. Heat oil. Sprinkle  fish with flour to
coat. Using a wire basket or long-handled Chinese  strainer, lower in
fish and deep-fry 3 minutes. Lift out and drain.  Repeat twice more
(reheat oil each time) until fish is crisp and  golden. Drain on paper
toweling. Keep warm. Heat remaining oil. Add  ham and vegetables and
stir-fry 1 to 2 minutes. Remove from pan. Add  stock, sugar, vinegar
and soy sauce to the same pan and bring to a  boil. Meanwhile blend
cornstarch and cold water to a paste; then stir  in to thicken. Return
ham and vegetables to sauce only to heat  through. Pour mixture over
fish and serve.  From <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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    Nutrition (calculated from recipe ingredients)
    ----------------------------------------------
    Calories: 396
    Calories From Fat: 77
    Total Fat: 8.7g
    Cholesterol: 12.5mg
    Sodium: 779.5mg
    Potassium: 207.8mg
    Carbohydrates: 62.2g
    Fiber: 1.8g
    Sugar: 9.3g
    Protein: 14.3g


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