Tuesday, February 15, 2011

Sweet and Sour Boneless Fish

Sweet and Sour Boneless Fish


1 whole fish(about 1-1/2 lbs.
1/2 cups onion
1/2 cups tomato
2 T. green peas
6 cups oil

Marinade:
1/2 t. salt
1 T. wine

Batter:
2 eggs
5 T. flour
3 T. corn starch
5 T. water

Seasoning Sauce:
1/2 T. soy sauce
1 T. wine
4 T. sugar
4 T. vinegar
4 T. catsup
6 T. water
3 t. cornstarch
1 t. salt
1 t. sesame oil

Cut the head off the cleaned fish and split the fish lengthwise but do not cut through the back. Open the two halves to form the shape of a butterfly. Remove the bones. ON the inside of the fish cut three 1/4" deep slashes lengthwise on each side and slash the same way crosswise 1/2" apart. Marinade for 10 minutes.

Soften the mushroom with warm water. Cut into cubes.

Heat oil. Dip the fish in the batter. Fry until golden brown. Dip the two pieces of fish and fry for 2 minutes. Take out, wait until the oil is heated up again. Turn and fry for another minute. Arrange the fried pieces on a large platter with the head (fried).

Heat 3T. oil, saute onion, mushroom, tomato cubes and peas. Stir in seasoning sauce mix until thickened and cooked through. pour over fish and serve

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