Fried fish with ginger sauce

Name: Fried fish with ginger sauce
Cuisine: China
Ingredients: 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; 125 g/4½ oz plain flour, plus extra to coat the fish; 1 quantity Ginger sauce; a good pinch of sea salt vegetable oil, for deep-frying

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