1. Wash and dry the fish. Make 3 to 5 diagonal slashes on each side and rub the skin and slashes with the salt. 2. Heat the oil in a wok over high heat to very hot about 350 or until a piece of scallion green or ginger sizzles and moves around quickly when tossed in the oil. Add the scallions and onions and ginger and the fish and deep-fry until both sides are brown. Remove, drain and place on a serving dish. 3. Pour all but 2 to 3 tbsp of the oil out of the wok,leaving only enough to cover the bottom. Heat until the oil surface ripples. Add the hot red chili,green pepper,and onion shreds, and stir-fry until fragrant. Stir in the soy sauce,rice wine,sugar,MSG,and ginger. Add 1 cup water and bring to a boil. Stir the cornstarch-water mixture and add to the wok. Cook,stirring,until the sauce thickens. Romove pour over the fish,and serve. Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 341.5mg||12 %|
|Potassium 166.4mg||4 %|
|Total Carbohydrate 33.4g||10 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 30.1g|
|Protein 2g||3 %|
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Calories per serving: 137
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