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
