| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables |
Chinese |
Chinese, Fish, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
|
(1-1/2 to 2 lb) whole sea bass or red snapper |
|
|
Salt |
| 1 |
|
Egg; beaten |
| 1 |
c |
Flour |
|
|
Vegetable oil |
| 1/2 |
c |
Ketchup |
| 1 |
tb |
Oil |
| 2 |
tb |
White vinegar |
| 3 |
tb |
Sugar |
| 3 |
dr |
Red food coloring |
| 1 |
c |
Green pepper, in chunks |
| 1/2 |
c |
White onion, in chunks |
| 1/2 |
c |
Canned diced pineapple |
| 1 |
ts |
Cornstarch |
INSTRUCTIONS
SWEET AND SOUR SAUCE
1. Clean and scale the fish, leaving on the head and tail. Pat dry. Lightly
season the inside and outside of fish with salt and make three slashes
1/4-inch deeo on each side for better cooking.
2. Brush the fish with the beaten egg then roll in the flour. Pour 3 inches
of oil into a roasting pan and heat to 375F. Test the temperature by
droppinbg in cube of bread. If it raises to the surface immediately and
browns, the oil is ready.
3. Immerse the head in the oil very gently to avoid splattering; slide in
the rest of the fish. Deep-fry 3 to 5 minutes on each side. Remove and
drain on papper towels. Lay the fish on a serving platter and cover with
the sweet and Sour Sauce. Serve immediately.
Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: MADAME WU'S GARDEN
Comments: WILSHIRE BLVD., LOS ANGELES Comments: WINE: DRY, WHITE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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