Sweet and Sour Fish Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
Whole fish - 2(1-1/2- to 2-lb size), with head and tail
Cleaned and scaled (red snapper, sea bass or baby striped bass) - 1
To make marinade:
Chinese or japanese soy sauce - 1/3 cup
Sherry - 1/3 cup
Sugar - 1 tablespoon
Fresh ginger root - 1/4 teaspoon, finely grated
Garlic - 1 clove, minced
Sesame oil - 1/4 teaspoon
Sweet-and-sour sauce:
Cider vinegar - 1 cup
Sugar - 1 cup
Pineapple juice - 2/3 cup
Orange juice - 2/3 cup
Catsup - 1/3 cup
Salt - 1/4 teaspoon
Cornstarch - 1 tablespoon
Salad or peanut oil for frying
Directions
GETTING READY
1. Wash fish well and drain on paper towels.
2. With a sharp knife, make three deep diagonal slashes across each side of each fish.
MAKING
To Make Marinade:
3. In a small bowl, combine soy sauce, sherry, 1 tablespoon sugar, the ginger, garlic and sesame oil and mix well.
4. Pour into two large shallow baking dishes.
5. Place each fish in marinade and marinate 15 minutes or longer on each side.
To prepare Sweet-and-Sour Sauce:
6. In medium saucepan, mix well combining vinegar, sugar, pine- apple and orange juices, catsup and salt and bring to boiling.
7. In small bowl, combine cornstarch and 2 tablespoons water and stir until smooth.
8. Gradually stir into boiling liquid and cook, stirring, until slightly thickened and translucent.
9. Reduce heat and keep warm.
10. In a very large heavy skillet, wok or oval Dutch oven, heat about 6-1/2 cups oil (1-1/2 inches deep) to 380F on deep-frying thermometer.
11. Drain fish and dry well on paper towels.
12. Gently lower each fish, head first, into hot oil, holding fish by tail and being very careful of spattering hot oil.
13. Fry until golden-brown on one side—3 to 5 minutes.
14. Carefully turn fish and fry 3 to 5 minutes until golden.
15. Drain on paper towels and arrange on heated oval platter.
SERVING
16. Pour warm sauce over fish, decorate with matchstick bamboo shoots and scallions, if desired and serve.
1. Wash fish well and drain on paper towels.
2. With a sharp knife, make three deep diagonal slashes across each side of each fish.
MAKING
To Make Marinade:
3. In a small bowl, combine soy sauce, sherry, 1 tablespoon sugar, the ginger, garlic and sesame oil and mix well.
4. Pour into two large shallow baking dishes.
5. Place each fish in marinade and marinate 15 minutes or longer on each side.
To prepare Sweet-and-Sour Sauce:
6. In medium saucepan, mix well combining vinegar, sugar, pine- apple and orange juices, catsup and salt and bring to boiling.
7. In small bowl, combine cornstarch and 2 tablespoons water and stir until smooth.
8. Gradually stir into boiling liquid and cook, stirring, until slightly thickened and translucent.
9. Reduce heat and keep warm.
10. In a very large heavy skillet, wok or oval Dutch oven, heat about 6-1/2 cups oil (1-1/2 inches deep) to 380F on deep-frying thermometer.
11. Drain fish and dry well on paper towels.
12. Gently lower each fish, head first, into hot oil, holding fish by tail and being very careful of spattering hot oil.
13. Fry until golden-brown on one side—3 to 5 minutes.
14. Carefully turn fish and fry 3 to 5 minutes until golden.
15. Drain on paper towels and arrange on heated oval platter.
SERVING
16. Pour warm sauce over fish, decorate with matchstick bamboo shoots and scallions, if desired and serve.
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