Fried Fish with Sweet and Sour Sauce
- 1 bass or carp (3 lbs.)
- 3 tbs. finely chopped onions
- 3 tsp. chopped ginger root
- 1 tsp. soy sauce
- 2 tsp. salt
- 1/2 tsp. Ac’cent
- 1 tsp. sherry
- 1/8 tsp. pepper
- 1/2 cup cornstarch
- Fat for deep frying
- 3/4 cup cider vinegar
- 1/4 cup sugar
- 3 sliced scallions
- 1 green or red pepper, cut julienne
- 1 carrot, cut julienne
- 2 tbs. mixed sweet pickles, sliced thin
Split the fish and bone it; leave the head and tail on, if desired. Sprinkle with the onions, 1 tsp. ginger, the soy sauce, 1 tsp. salt, Ac’cent, sherry, and pepper. Rub into the fish and let stand 1 hour. Roll in the cornstarch and let stand 5 minutes.
Heat the fat to 350 degrees and fry the fish in it for 15 minutes. Drain and cover with the sauce:Mix together the vinegar, 1 tbs. cornstarch, the scallions, pepper, carrot, pickles, remaining ginger, and salt. Cook over low heat, stirring constantly until thickened.