Sweet and Sour Whole Fish

by Ellen Wilson

Servings: 4 servings

INGREDIENTS

1 (1-1/2 TO 2 LB) WHOLE SEA
-BASS OR RED SNAPPER
SALT
1 EGG, BEATEN
1 c FLOUR
VEGETABLE OIL
SWEET AND SOUR SAUCE:
1/2 c KETCHUP
1 tb OIL
2 tb WHITE VINEGAR
3 tb SUGAR
3 dr RED FOOD COLORING
1 c GREEN PEPPER, IN CHUNKS
1/2 c WHITE ONION, IN CHUNKS
1/2 c CANNED DICED PINEAPPLE
1 ts CORNSTARCH

INSTRUCTIONS

Clean and scale the fish, leaving on the head and tail. Pat dry. Lightly season the inside and outside of fish with salt and make three slashes 1/4-inch deeo on each side for better cooking. Brush the fish with the beaten egg then roll in the flour. Pour 3 inches of oil into a roasting pan and heat to 375°F. Test the temperature by droppinbg in cube of bread. If it raises to the surface immediately and browns, the oil is ready. Immerse the head in the oil very gently to avoid splattering; slide in the rest of the fish. Deep-fry 3 to 5 minutes on each side. Remove and drain on papper towels. Lay the fish on a serving platter and cover with the Sweet and Sour Sauce. Serve immediately.

CHEF COMMENTS

A dry white wine goes well with this dish!

Tagged: chinese, fish add tags

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