Gwoo lo yue lau

Gwoo lo yue lau

Crisp-skin fish with sweet sour sauce

By
From
The Complete Asian Cookbook
Serves
3-4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
750g whole snapper or other firm white fish
1 teaspoon salt
1/2 teaspoon five-spice powder
oil, for frying
1 egg, lightly beaten
30g cornflour

Sweet sour sauce

Quantity Ingredient
1 carrot, thinly sliced
3 tablespoons frozen peas
1 tablespoon light soy sauce
1 tablespoon chinese wine or dry sherry
60ml tomato sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon cornflour
2 tablespoons peanut oil
1 garlic clove, crushed
1 teaspoon fresh ginger, finely grated
1 small onion, chopped
2 tablespoons preserved melon, shredded, (optional)

Method

  1. Clean and scale the fish, leaving the head on. To clean the cavity, wipe inside the fish cavity with damp paper towel that has first been dipped in coarse salt. Trim any long spines or fins neatly. With a sharp knife score vertical cuts along both sides, almost to the bone. In a bowl, combine the salt and five-spice powder and rub over the fish, inside and out, rubbing into the cuts.
  2. To make the sweet sour sauce, blanch the carrot and peas in a saucepan of salted boiling water, then drain well. In a bowl, combine the soy sauce, wine, tomato sauce, vinegar, sugar and 185 ml water and stir until the sugar has dissolved. In a separate bowl, combine the cornflour and 60 ml water and stir into the soy mixture.
  3. Heat the peanut oil in a wok or large heavy-based frying pan over medium heat. Add the garlic, ginger, carrot, peas and onion and stir-fry for 2 minutes. Add the sauce mixture, bring to the boil, then add the cornflour mixture and stir until thickened.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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