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Serving Size: 4
Ingredients:
1 whole yellow croaker
about 1 1/2 lb (750 g) (or similar fish)
1/2 tsp. garlic, chopped
1/2 tsp. salt
2 tsp. soy sauce
6 cups (1,500 ml)
vegetable oil for deep-frying;
uses about 7 oz (200ml) 10oz (300ml) clear stock
1/2 tsp.
scallions, chopped
14 tbsp (200g) sugar
1/4 tsp. fresh
ginger, chopped
10 tbsp (150g)
cornstarch (corn flour), dissolved in
5 tbsp water
Directions:
1. Draw, scale, and wash
the dish. Blot dry. Make 5 to 7 diagonal slashes
about 1/4 inch deep at even intervals on each side.
Rub salt in the slashes and dust all over with
flour.
2. Heat the oil in a wok to about 350oF (180oC).
Hold the fish by the tail and carefully lower it
into the oil. Slide a wok scoop or spatula under the
fish to keep it from sticking to the wok and
deep-fry until the slashes open, about 2 minutes.
Continue to turn the fish and deep-fry it until the
skin is brown on all sides. Finish by laying the
fish flat in the oil and pressing the head down with
the scoop until it browns. Remove , drain and place
on a large oval sewing dish.
3. Pour all but 7 tbsp of the oil out of the wok.
Heat until the oil surface ripples. Add the
scallions,
ginger, garlic, vinegar, and
soy sauce.
Add the stock, sugar, and
cornstarch. Cook, stirring
until the sauce thickens. Pour over the fish and
serve.
Per Serving
(excluding unknown items):
3116 Calories; 331g Fat (94.4% calories from fat);
41g Protein; 3g Carbohydrate; 1g Dietary Fiber;
138mg Cholesterol; 565mg Sodium. Exchanges: 0 Grain
(Starch); 5 1/2 Lean Meat; 0 Vegetable; 65 Fat.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking".
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