Monday, June 06, 2005
FISH WITH VINEGAR SAUCE
15 small fish, 2 3/4 lbs (1200gr)
6 Tbs cornstarch
oil for deep-frying
(A) 3 Tbs cooking wine
1 1/4 tsp salt
(B) 1 1/2 cup water
3/4 Cup each: sugar, vinegar, cooking wine
1/3 cup each: soy sauce, lemon juice
1 Tbs each: salt, szechuan pepper-corns ( or 1/2 tsp pepper )
3 red chili peppers
3 each : green onions, ginger root slices
Score fish in thick areas; marinate in (A) for 10 minutes; pat dry; coat with
cornstarch ; set aside.
Bring (B) to boil; set aside.
Heat oil for deep-frying. Deep-fry fish until golden. about 6 minutes; remove. Soak the fried fish while hot in (B); let cool; refrigerate and keep soaking for at least 24 hrs ( turn over during soaking ). Serve anytime ( can be refrigerated for 4 - 5 days ).
Deep-fry the fish a few at a time to prevent sticking together.