Deep-Fried Sweet-&-Pungent Fish (Whole)

Ready in 1h

Try this Deep-Fried Sweet-&-Pungent Fish (Whole) recipe, or contribute your own.


1/2 ts Salt
1 ds Pepper
Sweet-and-pungent sauce
1 (2-lb) fish
1 sm Onion
1 ts Soy sauce
2 sl Fresh ginger root
1 ts Sherry
Oil for deep-frying

Original recipe makes 4 Servings



1. 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 , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

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