| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Chinese |
Chinese, Fish & seaf |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole yellow croaker about 1 1/2 lb, (or similar fish) |
| 1/2 |
ts |
Salt |
| 6 |
c |
Vegetable oil for deep-frying |
| 1/2 |
ts |
Scallions; chopped |
| 1/4 |
ts |
Fresh ginger; chopped |
| 1/2 |
ts |
Garlic; chopped |
| 3 1/2 |
oz |
Vinegar |
| 2 |
ts |
Soy sauce |
| 10 |
oz |
Clear stock |
| 14 |
tb |
Sugar |
| 10 |
tb |
Cornstarch (cornflour) dissolved in |
| 5 |
tb |
Water |
INSTRUCTIONS
1. Draw, scale, and wash the fish. Blot dry. Make 5 to 7 diagonal slashes
about 1/4 inch deep at even intervals on each side. Rub salt in the slashes
and dust all over with flour.
2. Heat the oil in a wok to about 350). Hold the fish by the tail and
carefully lower it into the oil. Slide a wok scoop or spatula under the
fish to keep it from sticking to the wok and deep-fry until the slashes
open, about 2 minutes. Carefully turn the fish upside down, holding it
against the side of the wok, and deep-fry another 2 minutes. Continue to
turn the fish and deep-fry it until the skin is brown on all sides. Finish
by laying the fish flat in the oil and pressing the head down with the
scoop until it browns. Remove, drain and place on a large oval serving
dish.
3. Pour all but 7 tbsp of the oil out of the wok. Heat until the oil
surface ripples. Add the scallions, ginger, garlic, vinegar, and soy sauce.
Add the stock, sugar, and cornstarch. Cook, stirring, until the sauce
thickens. Pour over the fish and serve.
busted by sooz
Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland
<kirkland@gj.net> on Nov 08, 1997
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