Deep-fried Yellow
Croaker with Sweet-and-Sour Sauce
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 (cornflour), dissolved
in 5 tbsp water
Directions
- 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.
- 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.
- 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.
