| 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 |
ts |
Salt; or to taste |
| 1 |
c |
Oil for deep-frying |
| 1 |
ts |
Scallions; shredded |
| 1 |
ts |
Fresh ginger; chopped |
| 2 |
|
Hot red chili (chilli) peppers, seeded andshredded |
| 1 |
ts |
Green pepper; shredded |
| 3 1/2 |
oz |
Onions; shredded |
| 4 |
ts |
Soy sauce |
| 1 |
ts |
Rice wine |
| 2 |
ts |
Sugar |
| 1 |
ts |
Cornstarch ((cornflour) dissolved in |
| 1 |
ts |
Water |
| 1/4 |
ts |
Msg |
INSTRUCTIONS
1. Wash and dry the fish. Make 3 to 5 diagonal slashes on each side and rub
the skin and slashes with the salt.
2. 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.
3. 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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