Name: Whole bream, plump grey mullet or carp in sweet and sour sauce
Cuisine: China
Ingredients: a little plain flour, to coat the fish; 1 small sherry glass of white wine vinegar; a good dash of rice wine, sake or dry sherry; 50 g/2 oz water chestnuts, thinly sliced, rinsed and dried; 1 red pepper, deseeded and pith removed, cut into very thin strips, about 3.5 cm /1½ inches long; a couple of shakes of soy sauce; 2 dessertspoons caster sugar; 150 ml/5 fl oz fish stock; 1 garlic clove, peeled and finely chopped; 2 teaspoons cornflour; at least 1 teaspoon chilli sauce (more if you like it spicy); ½ small can bamboo shoots, thinly sliced, rinsed and dried; sea salt; 2 thin slices peeled fresh root ginger, finely chopped; 2 or 3 spring onions, trimmed and finely chopped; vegetable oil, for shallow-frying; 1 fish, about 1 kg/2¼ lb, scaled, gutted and all fins, including tail if wished, removed (the head can also be removed if preferred, although personally I like to leave the head and tail on, it is more authentic and looks better on the plate!)

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

1 fish, about 1 kg/2¼ lb, scaled, gutted and all fins, including tail if wished, removed (the head can also be removed if preferred, although p

Method

Make several diagonal cuts on each side of the fish and rub in salt, then dredge the fish in flour to coat it and shake off any excess.
Heat a wok or large frying pan, add some oil and gently fry the fish for 3-4 minutes on each side until browned and crispy. Transfer the fish to a suitable serving platter and keep warm.
Wipe the wok clean with a piec

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Whole bream, plump grey mullet or carp in sweet and sour sauce

Ingredients

Method

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