| 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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