Title: Sweet and Sour Whole Fish B1
Categories: Chinese Seafood
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 | 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