| 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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