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Fried Whole Fish In Sweet And Sour Sauce Recipe
|Whole fish||1 1⁄2 Pound|
|Chinese rice wine||1 1⁄2 Tablespoon|
|Scallion stalks||1 , cut into inch lengths|
|Sesame oil||1 Teaspoon|
|Tapioca starch||1⁄2 Tablespoon|
|Ginger root||1⁄4 Cup (4 tbs), shredded|
|Tapioca starch||1⁄4 Cup (4 tbs)|
|Water chestnut powder||1⁄4 Cup (4 tbs)|
|Peanut oil/Vegetable oil||2 Tablespoon (For Stir Frying)|
|Peanut oil/Vegetable oil||3 Cup (48 tbs) (For Deep Frying)|
|Scallion stalks||3 , shredded|
|Ginger root slices||4|
|Vinegar||5 Tablespoon (Chin Kiang)|
|Dried chinese mushrooms||8 (Chinese)|
|Water chestnuts||8 (Fresh)|
Serving size: Complete recipe
Calories 2176 Calories from Fat 1017
% Daily Value*
Total Fat 115 g176.7%
Saturated Fat 17.3 g86.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2508.6 mg104.5%
Total Carbohydrates 167 g55.5%
Dietary Fiber 7.6 g30.4%
Sugars 92.8 g
Protein 112 g224.9%
Vitamin A 183.9% Vitamin C 37.6%
Calcium 167.6% Iron 196%
*Based on a 2000 Calorie diet
Make several diagonal cuts almost touching the bone on both sides of the fish.
Rub the scallion, ginger, salt, and wine mixture all over the fish, inside the belly and into the slashes.
Let the fish stand at room temperature for about 30 minutes.
Soak the dried mushrooms in hot water until soft, about 15 minutes.
Remove and discard the stems, and shred the mushrooms.
Set aside with shredded scallions and ginger.
Peel and then chop the fresh water chestnuts.
Mix with the ingredients listed above to make the combined seasoning sauce.
Set aside for later use.
Mix 1/4 cup tapioca starch with 1/4 cup water chestnut powder.
Coat the fish all over with the mixture, inside the belly and slashes as well.
Cover and refrigerate until ready to be deep fried.
Heat the oil in a wok until very hot, about 375Â° F (182Â° C). (Beginners may want to use a thermostat.)
Gently slide in the fish and deep fry for 5 to 6 minutes on each side, basting and shifting occasionally, until golden brown and crispy.
Place the fried fish on a serving platter so that it sits upright on its belly.
With a towel, hold and press down gently on the neck of the fish so that the slashed sides of the belly protrude.
Keep warm in oven.
Heat another 2 Tbs oil in wok.
Stir fry the shredded scallions, ginger, and mushrooms over high heat, then add the combined seasoning sauce.
Stir until it thickens, then pour it over the fried fish.