---------- Recipe via Meal-Master (tm) v8.02

     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

-------------------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 Corn starch

 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.

 Brush the fish with the beaten egg then roll in the
 flour. Pour 3 inches of oil into a roasting pan and
 heat to 375 F. Test the temperature by droppinbg in
 cube of bread. If it raises to the surface immediately
 and browns, the oil is ready.

 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 paper
 towels. Lay the fish on a serving platter and cover
 with the sweet and Sour Sauce.

 Serve immediately.

 Temperature(s): HOT
 Time: 00:30
 Source: MADAME WU'S GARDEN
 Comments: WILSHIRE BLVD, LOS ANGELES
 Comments: WINE: DRY, WHITE

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