1 large whole
white flesh fish,
cleaned and scaled
2 carrots sliced
diagonally
2 tablespoons
vegetable oil
1 tablespoon
crushed garlic
1 tablespoon
crushed ginger
1 medium onion,
cut into wedges
3 spring onions
cut into 4 cm pieces
(keep some for decorating the dish)
4 fresh
mushrooms, sliced
125 grams bamboo
shoots, shredded
1 beaten egg
cornflour to
dredge fish
Peanut oil for
deep frying fish
Sweet and sour
sauce,
as per recipe
Optional: ginger strips to
taste
Sweet and Sour Sauce Ingredients (2 cups):
1/2 cup sugar
1/2 cup vinegar
4-5 tablespoons
light soy sauce
1 tablespoon dark
soy sauce
2 tablespoons sherry
1 1/2 tablespoons
cornflour
blended with 1/2 cup cold water
Method for Sweet and Sour
Sauce:
Combine sugar, vinegar, light
soy sauce, dark soy sauce and sherry.
Bring to boil over low heat and stir in the blended cornflour to
thicken. Remove from heat. This sauce can be used for all sweet and
sour sauce dishes.
Method:
Scale and clean fish.
Bone fish leaving sides, head and tail attached. Alternatively, leave
fish whole. Score fish lightly on both sides.
Clean carrots and cut
into diagonal slices. Parboil carrots in water for 4-5 minutes. Cool
immediately under cold running water. Drain and put aside. Slice
mushrooms. Cut capsicum into strips.
Heat 2 tablespoons of
peanut oil in wok under medium-high heat. Add garlic and ginger
(optional: ginger strips), stir
fry for 1 minute. Add onion wedges, mushroom strips, parboiled
carrots and shredded bamboo shoots. Stir fry for 2-3
minutes or until just cooked. Quickly add the spring onions pieces and
stir cook for 30 seconds. Remove from heat.
Heat oil for deep
frying fish under high heat. Brush fish inside and out with beaten
eggs. Dredge with corn flour. Deep fry the fish for about 6 minutes or
until golden brown and tender. Remove fish with a skimmer and drain on
paper towels.
Prepare the sweet and sour
sauce. Put aside and keep warm.
Heat up stir fried ingredients
on medium high heat from step 3. When the ingredients start cooking
again, add the sweet and sour sauce and mix thoroughly. Cook for 1
minute or until the sweet and sour sauce is hot.
Place fish on a serving
dish. Pour sweet and sour sauce with other ingredients on fish, without drowning same or to
your preference. Decorate with the spring onion pieces.
Enjoy. Serve on rice or
as part of a Chinese meal banquet.
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Permission is not given for webmasters of other web sites to copy
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for
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