Deep-Fried Yellow Croaker with Sweet-And-Sour Sauce, Shangh

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1/2 ts Scallions; chopped
1/2 ts Garlic; chopped
1/4 ts Fresh ginger; chopped
5 tb Water
6 c Vegetable oil for
10 oz Clear stock
2 ts Soy sauce
14 tb Sugar
3 1/2 oz Vinegar
10 tb Cornstarch (cornflour)
1 Whole yellow croaker about 1
1/2 ts Salt

Original recipe makes 1 Servings



1. Draw, scale, and wash the fish. Blot dry. Make 5 to 7 diagonal slashes about 1/4 inch deep at even intervals on each side. Rub salt in the slashes and dust all over with flour. 2. Heat the oil in a wok to about 350). Hold the fish by the tail and carefully lower it into the oil. Slide a wok scoop or spatula under the fish to keep it from sticking to the wok and deep-fry until the slashes open, about 2 minutes. Carefully turn the fish upside down, holding it against the side of the wok, and deep-fry another 2 minutes. Continue to turn the fish and deep-fry it until the skin is brown on all sides. Finish by laying the fish flat in the oil and pressing the head down with the scoop until it browns. Remove, drain and place on a large oval serving dish. 3. Pour all but 7 tbsp of the oil out of the wok. Heat until the oil surface ripples. Add the scallions, ginger, garlic, vinegar, and soy sauce. Add the stock, sugar, and cornstarch. Cook, stirring, until the sauce thickens. Pour over the fish and serve. busted by sooz Posted to recipelu-digest Volume 01 Number 227 by James and Susan Kirkland on Nov 08, 1997

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Calories Per Serving: 2059 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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