Crispy Fish Slices with Sweet Sour Sauce

Name: Crispy Fish Slices with Sweet Sour Sauce (Ts’u liu wa ku’ai yü)
Cuisine: Chinese
Ingredients: 5 tablespoons flour; 1 egg; 4 tablespoons sugar; 3 tablespoons cornstarch; 5 tablespoons cold water; 3 tablespoons brown vinegar; 1 tablespoons wine; 1 tablespoons soy sauce; 1 pound carp (any firm white fish meat}; ½ tablespoon minced garlic; 1 pound carp (any firm white fish meat}; ½ teaspoon salt; ½ tablespoon minced ginger; 3 tablespoons cold water; 5 cups oil; 21 teaspoons cornstarch; ½ teaspoons salt; 1 teaspoons sesame oil

Ts’u liu wa ku’ai yü

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 pound carp (any firm white fish meat}
½ tablespoon minced garlic
½

Asia
Taiwan
Hopeh
Honan
Shansi
Shantung
Fish course
Pescatarian

Method

Clean the fish and remove the large bone. Lay knife almost flat to slice into thin pieces like a tile. Put in a bowl and soak with ½ teaspoon salt a few minutes.
Beat eggs in small bowl, add flour, cornstarch and some cold water to make a flour batter similar to a normal pancake batter.
In another bowl mix the sugar, water, wine, soy sauce, cornstarch