Whiting with Sweet-and-Sour Sauce

Name: Whiting with Sweet-and-Sour Sauce
Cuisine: Chinese
Ingredients: 6 tablespoons vegetable oil; 2-3 thin slices fresh ginger, peeled; 2-3 fresh red or green chiles, cut into small rounds (optional); 2 teaspoons cornstarch; 4 tablespoons rice vinegar or white wine vinegar; 1½ tablespoons Shaoxing wine or medium-dry sherry; 1½ teaspoons Worcestershire sauce; 1 tablespoon thin soy sauce; 2 teaspoons concentrated tomato purée; ¾ teaspoon salt; 4 tablespoons sugar; 1 inch fresh ginger, peeled and finely chopped; 3-4 scallions, chopped, white and green parts separated; 6-7 tablespoons water; 1 tablespoon fresh ginger juice; ¾-1 teaspoon salt; Several tablespoons cornstarch

Preparation info

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

Whiting, an economical but meaty white fish with only a large bone in the center, is rather bland on its own. This vinegary sweet-and-sour sauce is just the answer, for it gives zest to the overall taste, thus upgrading the fish from a homely dish to one fit for entertaining as well.

Ingredients

1 whiting, about 1½ pounds, cleaned with the head left on
¾-1 teaspoon salt

Asia
China
Fish course
Pescatarian

Method

Pat dry the whiting. Make 2 slashes about 1 inch apart across both sides of the thickest part of the fish, but without going all the way to the sides. Rub all over with the salt and ginger juice, including the cavity. Leave to stand for about 15 minutes.
Sprinkle over both