Fried fish with ginger sauce

Name: Fried fish with ginger sauce
Cuisine: China
Ingredients: 1 quantity Ginger sauce; a good pinch of sea salt vegetable oil, for deep-frying; 125 g/4½ oz plain flour, plus extra to coat the fish; 750 g/1 lb 10 oz whole red mullet, red snapper or sea bass, scaled, gutted and fins removed, but head and tail left on

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

750 g/1 lb 10 oz whole red mullet, red snapper or sea bass, scaled, gutted and fins r

Asia
China
Fish course
Pescatarian

Method

Slash the fish several times on both sides in a crisscross pattern.
Mix the flour, salt and a dash of vegetable oil with enough cold water to make a smooth batter.
Dredge the fish in some flour, shake off the excess and coat the fish with the batter.
Heat sufficient oil for deep-frying in a wok or pan, and fry the fish until it is golden bro