“From C. Wong at Madison Middle School.”
READY IN:
40mins
SERVES:
3-4
YIELD:
1 fish
UNITS:
US

Ingredients Nutrition

  • 1 sea bass, white fish (about 1 1/2 lb. cleaned and dressed with tail left on) or 1 other firm white fish (about 1 1/2 lb. cleaned and dressed with tail left on)
  • 12 cup flour
  • 2 medium carrots, pared and cut diagonally into 1/8-inch slices
  • oil (for deep frying)
  • 2 green onions, sliced diag. into 1/4-inch pieces
  • 14 teaspoon ground ginger
  • 2 medium green peppers, cut into thin strips
  • 4 large mushrooms, thinly sliced
  • 12 teaspoon salt
  • 5 tablespoons sugar
  • 5 tablespoons vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sherry wine
  • 2 tablespoons cornstarch
  • 1 cup cold water

Directions

  1. Rinse fish in cold water; pat dry. With sharp knife, cut off head and discard. Lay fish on side and split in half along backbone, removing backbone, but not the tail. Make 3-4 diagonal cuts on each side of the fish on the inside (not the skin side). Coat fish with flour on inside and outside, shaking off excess. Boil carrots in salted water for 2-3 minute Remove carrots from water. Heat oil in wok to 375*. Holding fish by it's tail, lower fish into hot oil, keeping fish open and almost flat. Fry 5-8 minutes, until golden. Lift fish out of oil; drain on paper towels. Keep fish warm while making sauce. Remove all but 2 Tblsp. oil from wok. Stir in green onions and ginger; stir fry for a minute or two. Add carrots, green pepper and mushrooms; stir fry for 2-3 minutes.Add salt, sugar, vinegar, soy sauce, sherry. Combine cornstarch with water and stir into mixture in wok. Cook until sauce is thickened and vegetables are glazed, stirring constantly.

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