Pan-Fried Sweet-and-Pungent Fish


Serves: 4
Total Calories: 613

Ingredients

Sweet-and-Pungent Sauce I
1 frozen fish filet, , (2 pounds)
3 tablespoons cornstarch
2 tablespoons water
4 to 6 tablespoons oils

Directions:

1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces").

2. Have fish cleaned and scaled, but left whole. Rinse in cold water. Dry well, inside and out, with paper toweling and score on both sides.

3. Blend cornstarch and cold water to a paste then coat fish well with it.

4. Heat oil very hot. Hold fish by the head over pan and baste with hot oil until the flesh exposed by scoring is well browned.

5. Gently lower fish into pan and fry on both sides, over medium heat, until crisp. Remove from pan and drain on paper toweling. Then transfer to a warm serving platter.

6. Reheat sweet-and-pungent sauce. Pour over fish and serve.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 4
Total Calories: 613
Calories from Fat: 148

This Pan-Fried Sweet-and-Pungent Fish recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
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Basic Deep-Fried Fish, In Pieces: Coatings II
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Braised Fish Steaks And Vegetables
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Clear-Simmered Fish II
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Deep-Fried Bean Curd Stuffed With Minced Fish
Deep-Fried Fillets With Egg Whites
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Pan-Fried Sweet-and-Pungent Fish
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