Sweet and Sour Boneless Fish

Name: Sweet and Sour Boneless Fish (Sung shu huang yü)
Cuisine: Chinese
Ingredients: ½ teaspoon salt (to marinate fish); ½ teaspoon salt (to marinate fish); 5 tablespoons water; 3 tablespoons cornstarch; 4 tablespoons sugar; ½ tablespoon soy sauce; 6 cups oil; 1 tablespoon wine; 3 teaspoon cornstarch; 6 tablespoons water; 4 tablespoons catsup; 4 tablespoons white vinegar; 1 teaspoon sesame oil; 1 teaspoon salt; 1 whole fish (about 1-½ pounds); 4 dried mushroom (black); 4 dried mushroom (black); ½ cup onion (diced); ½ cup tomato (diced); 2 tablespoons green peas (or fresh soybeans); 2 tablespoons green peas (or fresh soybeans); 2 eggs (flour batter); 2 eggs (flour batter); 5 tablespoons flour

Sung shu huang yü

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 whole fish (about 1-½ pounds)
4 dried mushroom (black)

Asia
Taiwan
Kiangsu
Fish course
Dinner
Pescatarian

Method

Cut the head off the cleaned fish. Split the fish length wise but do not cut through the back. Open the two halves to form the shape of a butterfly. Remove the bones. On the inside of the fish cut three ¼” deep slashes lengthwise on each side and slash the same way crosswise ½” apart. Marinate the fish with salt and wine for 10 minutes.
Soften the mushrooms wit