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Add a photoServings: 4
Ingredients
- 1 x (2-lb) fish
- 1 sm Onion
- 2 slc Fresh ginger root
- 1/2 tsp Salt
- 1 dsh Pepper
- 1 tsp Soy sauce
- 1 tsp Sherry Cornstarch Sweet-and-pungent sauce Oil for deep-frying
Directions
- 1. Have fish cleaned and scaled, then split.
- 2. Mince onion and ginger root; then combine with salt, pepper, soy sauce and sherry. Rub mix over fish, inside and out. Let stand 30 min.
- 3. Dredge fish lightly in cornstarch. Let stand 5 min more.
- 4. Meanwhile prepare a sweet-and-pungent sauce (see recipes). Keep hot.
- 5. Heat oil. Add in fish and deep-fry, turning and basting, till golden brown.
- Drain on paper toweling. Then transfer to a serving platter.
- 6. Pour sweet-and-pungent sauce over and serve. VARIATION: In step 2, coat fish with a mix of 4 Tbsp. cornstarch, 2 Tbsp. sherry, 2 Tbsp. soy sauce and 1 tsp. ginger juice. Omit step 3.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 4 servings | |
| Calories 8 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 366mg | 15% |
| Potassium 30mg | 1% |
| Total Carbs 1.77g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.71g | 0% |
| Protein 0.28g | 0% |
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