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Ingredients:
1
whole fish, (yellow croaker, carp, mullet or
bass) about 2 1/2 lb (1,000g), cleaned and
scaled
1 tsp. green pepper, shredded
1 tsp. salt, or to taste
3 1/2 oz (100g) onions, shredded
1 cup(500ml) oil for deep-frying
4 tsp. soy sauce
1 tsp.
scallions, shredded
1/4 tsp. fresh
ginger,
chopped
1 tsp.
rice wine
2 hot red chili (chilli) peppers, seeded and
shredded
2 tsp. sugar
1 tsp.
cornstarch (corn flour) dissolved in 1
tsp. water
1/4 tsp. MSG (optional)
Directions:
1.
Wash the dry the fish. Make 3 to 5 diagonal slashes
on each side and rub the skin and slashes with the
salt.
2. Heat the oil in a wok over high heat to very hot
about 350oF(175oC) or until a piece of
scallion
green or
ginger sizzles and moves around quickly
when tossed in the oil add the
scallions and onions
and
ginger and fish and deep-fry until both sides
are brown. Remove , drain and place on serving dish.
3. Pour all but 2 to3 tbsp of the oil out of the
wok, leaving only enough to cover the bottom . Heat
until the oil surface ripples. Add the hot red
chili, green pepper, and onion shreds, and stir-fry
until fragrant. Stir in the
soy sauce,
rice wine,
sugar,
MSG (optional), and
ginger. Add 1 cup water
and bring to a boil. Stir the
cornstarch-water
mixture and add to the wok. Cook, stirring until
the sauce thickens. Remove , pour over the fish, and
serve.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
