Fried Whole Fish with Sweet Sour Sauce

Name: Fried Whole Fish with Sweet Sour Sauce (T’ang ts’u ch’uan yü)
Cuisine: Chinese
Ingredients: 1 whole fish, about 15” long, 1-½ pounds; 5 tablespoons brown vinegar; 8 tablespoons cold water; 1 tablespoon wine; 5 tablespoons sugar; 1 teaspoon salt; 1 teaspoon sesame oil; 3 tablespoons catsup; ½ tablespoons cornstarch; ¼ cup shredded dry black mushrooms (soaked); ⅙ cup shredded red hot pepper; ⅓ cup shredded green onion; ⅓ cup shredded ginger; 3 slices ginger; ½ teaspoons salt; ½ cup cornstarch; 1 green onion; 8 cups oil

T’ang ts’u ch’uan yü

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 whole fish, about 15” long, 1-½ pounds
⅓ cup shredded green onion

Asia
Taiwan
Honan
Shansi
Shantung
Hopeh
Fish course
Pescatarian

Method

Clean the fish and make several diagonal cuts almost touching the bone on both sides of it. Trim off the tail fin. Marinate the fish for 15 to 30 minutes.
Use ½ cup cornstarch to coat the whole fish, slide it into the hot oil. Fry about 5 minutes, basting constantly until it looks golden on both sides and crispy. Drain off oil. Place fish in swimming position o