Sweet and Sour Fish

Ingredients:

1 yellow fish*

1 egg yolk

1C cornstarch

10C oil for frying

Mixture1(2 stalks green onion, 2 slices ginger root, 1T rice wine, 1t salt, 1/4t black pepper)

Mixture2(1T chopped garlic, 1/2C shredded onion, 1/4C shredded green pepper)

Mixture3(6T sugar, 6T vinegar, 6T tomato ketchup, 6T water, 1/2t salt, 1.5t cornstarch)

Mixture4(2T shredded green onion, 1T shredded ginger root, 1/2T shredded hot red pepper, 2T chopped coriander)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Rinse fish lightly; drain. On each side of the fish, make diagonal cuts through meat to the bone at every 1/2 inch; rub fish with Mixture1, making sure to reach meat inside diagonal cuts, let soak 30 minutes. Before deep-frying, dip fish in egg yolk and coat with cornstarch. (Once again, make sure to thoroughly coat inside of cuts). Place fish on serving plate and press down lightly to flatten bottom of fish.

2)Heat oil for deep-frying; taking fish by the tail, place in hot oil so that fish is completely immersed; ladle hot oil over fish. After diagonal cuts have "opened" and batter has become lightly crispy, cook 10 minutes until golden brown; remove, drain and place on serving plate.

3)Heat pan and 2T oil; stir-fry Mixture2 until fragrant and add Mixture3; when liquid reaches a boil and has become thick, add 1T oil and mix together; pour over fish and sprinkle Mixture4 on top; serve.

Remark:

If yellow fish is unavailable, substitute haddock, mackerel or sea bass.

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