Directions
- 1Clean the fish and cut it into slices.
- 2Marinate the fish with salt, ginger, and scallions for 10 minutes.
- 3Prepare the batter by combining cornstarch, salt, baking powder, baking soda, egg white, and club soda; mix until completely smooth.
- 4Coat the fish with the batter.
- 5Heat the oil to 350°F (177°C).
- 6Deep fry the fish for 4 minutes, carefully spooning hot oil over the fish.
- 7Remove the fish and drain.
- 8Prepare the sweet and sour sauce by combining chicken stock, ketchup, sugar, rice wine vinegar, salt, minced ginger, minced garlic, diced red and green peppers, cornstarch, and water.
- 9Pour the sauce over the fried fish.
Ingredients
- 3 pounds whole white bass
- 2 tablespoons rice wine
- 0.125 teaspoon salt
- 8 slices ginger
- 2 stalks scallions
- 0.25 cup cornstarch
- 4 cups oil
- 1.5 cups cornstarch
- 1 pinch salt
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 large egg white
- 0.75 cup cold club soda
- 1 cup chicken stock
- 3 tablespoons ketchup
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
- 0.125 teaspoon salt
- 0.5 teaspoon ginger
- 2 cloves garlic
- 2 tablespoons red bell peppers
- 2 tablespoons green bell peppers
- 1 tablespoon cornstarch
- 3 tablespoons water
Equipment
knifecutting boardbowlspoonfrying panskillettongs
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