Crisp-Skin Fish In Sweet And Sour Vegetable Sauce Recipe

Crisp-Skin Fish In Sweet And Sour Vegetable Sauce is one of the tastiest seafood dish I have come across. Just the thought of taking a bite of the crispy fried fish and vegetables slathered with a sweet and sour sauce is making my mouth water!! Imagine the flavors packed into this yummy Crisp-Skin Fish In Sweet And Sour Vegetable Sauce ! Don't you just have to try it now?

Summary

Servings4Cuisine
CourseMethod
Main Ingredient

Ingredients

 White fish1 Large, cleaned and scaled (Whole Ones, Use Snapper, Bream, Whiting, Mirror Dory Or Use Two Small Ones)
 Egg white1
 Salt1⁄2 Teaspoon
 Rice wine/Dry sherry1 Tablespoon
 Ground black pepper To Taste
 Water1 Tablespoon
 Cornflour3 Tablespoon
 Cornflour1 Cup (16 tbs) (Extra For Coating The Fish)
 Oil2 Cup (32 tbs) (For Frying)
 Oil2 Tablespoon
 Dried chinese mushrooms2 , soaked in hot water 30 minutes, drained and cut into fine strips
 Bamboo shoots1 Can (10 oz), cut into fine strips
 Green pepper1 Small, cored, seeded and cut into fine strips
 Green shallots5 , shredded
 Fresh ginger1 Inch, peeled and finely shredded (About 2.5 Centimeter)
 Carrot1 Small, peeled and cut into fine strips
 Sugar2 Tablespoon
 Vinegar2 Tablespoon
 Soy sauce1 Teaspoon
 Tomato sauce1 Tablespoon
 Cornflour1⁄2 Teaspoon

Directions

Make several deep, diagonal gashes in each side of the fish, cutting through to the bone and twisting the knife to lift flesh a little from the bone but not detaching it. Mix egg white, salt, rice wine, pepper, water and 3 tablespoons cornflour. Rub the mixture well into the fish, inside and out and in the gashes. Dredge the fish all over, inside and out, with the extra cornflour. Shake off excess. Heat oil for deep-frying in a large wok or frying pan until a slice of ginger, dropped in, will sizzle briskly and move immediately to the side of the pan. Grasp fish firmly by the tail, hold over the oil and spoon the hot oil carefully into the gashes a few times to open them. Place fish in oil and fry, spooning oil over, until delicately browned and crisp. Place fish on a heated serving platter and keep hot while making sauce. Pour off oil from wok or frying pan, add 2 tablespoons fresh oil and heat. Stir-fry vegetables for a minute or two, remove. Add remaining sauce ingredients to the wok or pan and bring to the boil. Return vegetables to the pan, stir and pour over the fish. Serve immediately with boiled rice.
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