Fried Fish With Sweet-Sour Sauce Recipe
Ingredients
| 1 bass or carp (3 pounds) | ||
| Onions | 3 Tablespoon, finley chopped | |
| 3 teaspoons chopped ginger root | ||
| Soy sauce | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| 1/2 teaspoon Ac'cent | ||
| Sherry | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Cornstarch | 1/2 Cup (16 tbs) | |
| Fat for deep frying | ||
| Cider vinegar | 3/4 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Scallions | 3 , sliced | |
| 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.
Chef
