| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Turner’s, Tour, Of, Hong, Kong |
1 |
servings |
INGREDIENTS
| 1 |
|
Whole fresh sea bass fish |
| 2 |
|
Yam; (2 to 3) |
|
|
Peas; fresh or frozen |
| 8 |
oz |
Flour |
| 1 |
|
Bottle Chinese beer |
|
|
Garlic |
|
|
Ginger |
|
|
Spring onion |
|
|
Chinese mushrooms; (soak in hot water) |
|
|
Sugar |
|
|
Salt |
|
|
Soy sauce |
|
|
Oil |
INSTRUCTIONS
MARINADE
Prepare the marinade in a bowl and add a tablespoon of salt and sugar,
sliced ginger, chopped garlic, chopped spring onion, sliced mushrooms, a
dash of oil and soy sauce. Whisk together and put in a king oval dish.
Trim fins off the fish, scale and gut (if required). Chop head and fillet.
Trim off the belly bones and put the fish in the marinade dish.
Peel the yams and cut into chip size pieces. Blanche and part-cook. Make
the batter mix by mixing 8oz plain flour, salt and beer and stir well and
let it settle for 10 minutes. Fry the yams and remove when brown.
Dip the fish into the flour, then into the batter and deep fry for 4-5
minutes. Cook the peas in salted water until tender. Serve the fish and
yams on a plate and add the peas.
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