Fish with Hot Sauce
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 tsp. rice wine
2 hot red chili(chilli) peppers, seeded and
shredded
2 tsp. sugar
1 tsp. cornstarch (cornflour) dissolved in
1 tsp. water
1/4 tsp. MSG(optional)
Directions
- Wash the dry the fish. Make 3 to 5 diagonal
slashes on each side and rub the skin
and slashes with the salt.
- 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.
- 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.
