Try this Deep-Fried Sweet-&-Pungent Fish (Whole) recipe, or contribute your own.
Suggest a better description1. Have fish cleaned and scaled, then split. 2. Mince onion and ginger root; then combine with salt, pepper, soy sauce and sherry. Rub mixture over fish, inside and out. Let stand 30 minutes. 3. Dredge fish lightly in cornstarch. Let stand 5 minutes more. 4. Meanwhile prepare a sweet-and-pungent sauce (see recipes). Keep warm. 5. Heat oil. Add fish and deep-fry, turning and basting, until golden. Drain on paper toweling. Then transfer to a serving platter. 6. Pour sweet-and-pungent sauce over and serve. VARIATION: In step 2, coat fish with a mixture of 4 tablespoons cornstarch, 2 tablespoons sherry, 2 tablespoons soy sauce and 1 teaspoon ginger juice. Omit step 3. From
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 16 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.6mg | 1 % | |
Potassium 56.4mg | 1 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.7g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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