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Ingredientes
- 1 x Mandarin fish or possibly other freshwater fish such as perch bass, about 3 1/2 lb
- 2 tsp Scallions, minced
- 2 tsp Ginger, sliced
- 1 tsp Rice wine
- 5 tsp Salt, or possibly to taste
- 1/8 tsp Pepper
- 1/4 tsp Sesame oil
- 2 Tbsp. Cornstarch (cornflour) dissolved in
- 2 Tbsp. Water
- 8 Tbsp. Dry cornstarch
- 4 Tbsp. Ketchup
- 4 tsp Worcestershire sauce
- 7 tsp Sugar
- 5 fl ounce Chicken stock
- 4 c. Vegetable oil for deep-frying
- 1 Tbsp. Garlic, minced
- 1 ounce Pineapple, diced
- 1 ounce Green beans or possibly pea pods, diced
- 1 ounce Carrot, diced
- 4 c. Vegetable oil
- 1 tsp Msg
Direcciones
- 1. Prepare and wash the fish. Chop off the head and tail. Cut the fish in half along the spine and remove the spine and rib bones. Make criss-crossscores on the flesh side and cut into 1 1/2 inch square pcs.
- 2. Mix together the scallions, ginger, rice wine, 1/2 tsp MSG, 4 3/4 tsp of the salt, the pepper, and the sesame oil, and rub on the sides of the fish.
- Dip the fish pcs, head, and tail into the dissolved cornstarch and dust with the dry cornstarch.
- 3. Mix the ketchup, Worcestershire sauce, 1/4 tsp of the salt, 1/2 tsp of the MSG, the sugar, sesame oil, chicken stock and 1 tsp of the dissolved cornflour into a sauce. Set aside.
- 4. Heat the oil in a wok to about 350. Deep-fry the fish head and tail for 2 min. Remove and place on the narrow sides of an oval fish dish. Add in the fish pcs to the oil and deep-fry for 2 min, or possibly till cooked.
- Remove, drain, and place in the dish.
- 5. Heat 4 ttbsp oil in another wok till the oil surface ripples. Add in the garlic and 1 tbsp scallions and stir-fry till fragrant. Add in the pineapple, green beans or possibly pea pods, and carrot. Add in the sauce and bring to a boil.
- Stir in 7 tbsp of the warm oil used for deep-frying. When the sauce bubbles, pour it over the fish, and serve
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