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CATEGORY CUISINE TAG YIELD
Seafood, Grains Chinese Chinese, Fish & seaf 1 Servings

INGREDIENTS

1 Fish, yellow croaker carp
mullet or bass about 2
1/2
lb cleaned and scaled
2 t Salt, or to taste
1 c Oil for deep-frying
1 t Scallions, shredded
1 t Fresh ginger, chopped
2 Hot red chili, chilli
peppers seeded
andshredded
1 t Green pepper, shredded
3 1/2 oz Onions, shredded
4 t Soy sauce
1 t Rice wine
2 t Sugar
1 t Cornstarch, cornflour
dissolved in
1 t Water
1/4 t Msg

INSTRUCTIONS

Wash and dry the fish. Make 3 to 5 diagonal slashes on each side and
rub the skin and slashes with the salt. Heat the oil in a wok over
high heat to very hot about 350 or until a piece of scallion green or
ginger sizzles and moves around quickly when tossed in the oil. Add
the scallions and onions and ginger and the fish and deep-fry until
both sides are brown. Remove, drain and place on a serving dish. Pour
all but 2 to 3 tbsp of the oil out of the wok,leaving only enough to
cover the bottom. Heat until the oil surface ripples. Add the hot red
chili,green pepper,and onion shreds, and stir-fry until fragrant.  Stir
in the soy sauce,rice wine,sugar,MSG,and ginger. Add 1 cup water  and
bring to a boil. Stir the cornstarch-water mixture and add to the  wok.
Cook,stirring,until the sauce thickens. Romove pour over the  fish,and
serve. Posted to recipelu-digest Volume 01 Number 233 by  James and
Susan Kirkland <kirkland@gj.net> on Nov 09, 1997

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