Sweet & sour whole fish b1
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Sweet & sour whole fish b1
  Sweet    Fish    Chinese  
Last updated 6/12/2012 1:25:46 AM. Recipe ID 59855. Report a problem with this recipe.
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      Title: Sweet & sour whole fish b1
 Categories: Chinese, Fish, Main dish
      Yield: 4 Servings
 
      1    (1-1/2 to 2 lb) whole sea
           -bass or red snapper
           Salt
      1    Egg; beaten
      1 c  Flour
           Vegetable oil

MMMMM--------------------SWEET AND SOUR SAUCE-------------------------
    1/2 c  Ketchup
      1 tb Oil
      2 tb White vinegar
      3 tb Sugar
      3 dr Red food coloring
      1 c  Green pepper, in chunks
    1/2 c  White onion, in chunks
    1/2 c  Canned diced pineapple
      1 ts Cornstarch
 
  1. Clean and scale the fish, leaving on the head and tail. Pat dry.
  Lightly season the inside and outside of fish with salt and make
  three slashes 1/4-inch deeo on each side for better cooking.
  
  2. Brush the fish with the beaten egg then roll in the flour. Pour 3
  inches of oil into a roasting pan and heat to 375F. Test the
  temperature by droppinbg in cube of bread. If it raises to the
  surface immediately and browns, the oil is ready.
  
  3. Immerse the head in the oil very gently to avoid splattering;
  slide in the rest of the fish. Deep-fry 3 to 5 minutes on each side.
  Remove and drain on papper towels. Lay the fish on a serving platter
  and cover with the sweet and Sour Sauce. Serve immediately.
  
  Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: MADAME WU'S
  GARDEN Comments:  WILSHIRE BLVD., LOS ANGELES Comments: WINE: DRY,
  WHITE
 




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Recipe ID 59855 (Apr 03, 2005)

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