| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish | 4 | Servings |
INGREDIENTS
| 1 | (2-lb) fish | |
| 1 | sm | Onion |
| 2 | sl | Fresh ginger root |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1 | ts | Soy sauce |
| 1 | ts | Sherry |
| Cornstarch | ||
| Sweet-and-pungent sauce | ||
| Oil for deep-frying |
INSTRUCTIONS
1. Have fish cleaned and scaled, then split. 2. Mince onion and ginger root; then combine with salt, pepper, soy sauce and sherry. Rub mixture over fish, inside and out. Let stand 30 minutes. 3. Dredge fish lightly in cornstarch. Let stand 5 minutes more. 4. Meanwhile prepare a sweet-and-pungent sauce (see recipes). Keep warm. 5. Heat oil. Add fish and deep-fry, turning and basting, until golden. Drain on paper toweling. Then transfer to a serving platter. 6. Pour sweet-and-pungent sauce over and serve. VARIATION: In step 2, coat fish with a mixture of 4 tablespoons cornstarch, 2 tablespoons sherry, 2 tablespoons soy sauce and 1 teaspoon ginger juice. Omit step 3. 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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