Deep-fried Sweet-&-pungent Fish (whole)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Fish | 4 | Servings |
INGREDIENTS
| 1 | 2-lb fish | |
| 1 | Onion | |
| 2 | Fresh ginger root | |
| 1/2 | t | Salt |
| 1 | ds | Pepper |
| 1 | t | Soy sauce |
| 1 | t | Sherry |
| Cornstarch | ||
| Sweet-and-pungent sauce | ||
| Oil for deep-frying |
INSTRUCTIONS
Have fish cleaned and scaled, then split. 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. Dredge fish lightly in cornstarch. Let stand 5 minutes more. Meanwhile prepare a sweet-and-pungent sauce (see recipes). Keep warm. Heat oil. Add fish and deep-fry, turning and basting, until golden. Drain on paper toweling. Then transfer to a serving platter. 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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Nutrition (calculated from recipe ingredients)
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Calories: 94
Calories From Fat: 12
Total Fat: 1.3g
Cholesterol: 17.9mg
Sodium: 496.6mg
Potassium: 130.4mg
Carbohydrates: 9.2g
Fiber: <1g
Sugar: <1g
Protein: 10.3g