Ingredients
1 red snapper or gray mullet, about 2 1/4 to 2 1/2 pounds (1 to 1.15 kilograms), cleaned with head left on peanut or corn oil for deep-frying 1 egg yolk 3 tablespoons cornstarch 1 in (2.5 centimeters) fresh gingerroot, peeled and chopped fine 1 teaspoon Shaohsing wine or medium-dry sherry 1 teaspoon salt 3 dried Chinese mushrooms, reconstituted 2 oz (55 g) small peas 2 teaspoons potato flour, dissolved in 2 tablespoons 4 tablespoons rice or wine vinegar 4 tablespoons sugar 1 teaspoon salt 1 1/2 teaspoon thick soy sauce 2 teaspoons Shaoshing wine or medium-dry sherry 1 cup water 4 tablespoons peanut or corn oil 1 clove garlic, peeled and chopped 1 small onion or 3 shallots, skinned and diced 2 oz (55 g) canned bamboo shoot, dicedDescription
A Sweet And Sour Sauce Goes Especially Well With Deep-fried Food, Not Just Because It Whets One’s Appetite But, More Important, Because It Counteracts Any Trace Of Grease. Such Is, Indeed, The Case With Fish. There Are Regional Variations And Person
IVillage
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter