Crispy Butterfish

Ingredients:

900g small butterfish*

6C oil for frying

1T rice wine

Mixture1(1T ginger wine, 1T vinegar, 2T soy sauce, 1/2t salt)

Mixture2(1/2T chopped green onion, 1/2T chopped ginger root, 1/2T chopped garlic, 1/2T chopped hot red pepper)

Mixture3(1T soy sauce, 1T worcestershire sauce, 1t sugar, 1t sesame oil, 1.5t cornstarch, 1T water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Clean butterfish; cut off head and tail (discard). Make a diagonal slash in each side of body section; mix fish with Mixture1 and let soak 20 minutes; drain.

2)Heat oil for deep-frying; deep-fry fish over medium heat for 6 minutes until outside skin is crunchy; remove and drain. Remove all but 1T oil from pan; reheat and add Mixture2; stir-fry until fragrant and add 1T rice wine and Mixture3. Mix until liquid thickens and add fried fish; toss lightly to mix ingredient and remove; serve.

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