Fried Fish With Sweet-Sour Sauce Recipe

Summary

Health IndexAverageServings4
CuisineAsianCourseSide Dish
MethodFryInterest GroupEveryday

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.

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