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
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|Serving Size: 1 Serving (31g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (6%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 16
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