Sweet and Sour Fish 2 Recipe

Sweet and Sour Fish 2 Recipe

Ingredients:

• 1 whole yellow fish ( about 1 2/3 lbs)

• 1 egg yolk

• 1 cup cornstarch

• 1 cup oil for frying

• shredded green onion, for garnish

• chopped coriander, for garnish

Ingredients A:

• 1 tablespoon cooking wine or sherry

• 1 teaspoon salt

Ingredients B:

• 1/2 tablespoon chopped garlic clove

• 1/2 cup brown onion

• 1 tablespoon Chinese black mushroom, shredded

• 4 tablespoons carrot, shredded

• 4 tablespoons bell pepper, shredded

Ingredients C:

• 6 tablespoons sugar

• 6 tablespoons white vinegar

• 6 tablespoons ketchup

• 6 tablespoons water

• 1/2 teaspoon salt

• 1 1/2 teaspoons cornstarch

Method:

1. Scale and clean the fish. Hold a cutting knife so that the blade is at 30 degree angle. Make diagonal cuts through the meat to the bone at every 1/2 inch on both sides of the fish.

2. Rub fish and inside cuts with mixture Ingredients A; marinate for 1/2 hour.

3. Coat fish, including inside of cuts, with egg yolk then with cornstarch before frying. Place the fish on a flat surface, with the spine on top; press lightly so that it will stay upright.

4. Heat the wok then add oil. Carefully lift the fish by the tail and place it on the edge if the wok. Gently lower the fish into the wok, spine on top. Ladle some hot oil over the fish; this allows the cuts to maintain an "open" position. Turn the heat to high and fry for about 10 minutes, or until the fished is cooked and the skin has become crispy.

5. Reheat the wok then add 2 tablespoons oil. Stir fry Ingredients B until fragrant. Add Ingredients C and bring to boil.

6. Add 1 tablespoon oil to make the sauce shiny. Drizzle the sauce over the fish. Garnish with shredded green onion and coriander.