Fried Fish With Sweet-Sour Sauce Recipe
Ingredients
1 bass or carp (3 pounds)
3 tablespoons finely chopped onions
3 teaspoons chopped ginger root
1 teaspoon soy sauce
2 teaspoons salt
1/2 teaspoon Ac'cent
1 teaspoon sherry
1/8 teaspoon pepper
1/2 cup cornstarch
Fat for deep frying
3/4 cup cider vinegar
1/4 cup sugar
3 sliced scallions
1 green or red pepper, cut julienne
1 carrot, cut julienne
2 tablespoons mixed sweet pickles, sliced thin
Directions
Split the fish and bone it; leave the head and tail on, if desired.
Sprinkle with the onions, 1 teaspoon ginger,the soy sauce, 1 teaspoon salt, Ac'cent, sherry, and pepper.
Rub into the fish and let stand 1/2 hour.
Roll in the cornstarch and let stand 5 minutes.
Heat the fat to 350° and fry the fish in it for 15 minutes.
Drain and cover with the sauce: Mix together the vinegar, 1 tablespoon cornstarch, the scallions, pepper, carrot, pickles, remaining ginger, and salt.
Cook over low heat, stirring constantly until thickened.
Sprinkle with the onions, 1 teaspoon ginger,the soy sauce, 1 teaspoon salt, Ac'cent, sherry, and pepper.
Rub into the fish and let stand 1/2 hour.
Roll in the cornstarch and let stand 5 minutes.
Heat the fat to 350° and fry the fish in it for 15 minutes.
Drain and cover with the sauce: Mix together the vinegar, 1 tablespoon cornstarch, the scallions, pepper, carrot, pickles, remaining ginger, and salt.
Cook over low heat, stirring constantly until thickened.
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