Crisp-skin sweet-sour fish

Crisp-skin sweet-sour fish

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 x 1.25kg whole fish, scaled and gutted
1 teaspoon salt
1 egg white
2 tablespoons cornflour
oil, for deep-frying
2 tablespoons sugar
1/2 cup white vinegar
1 jar melon shreds, (available from Chinese grocers)
1/2 cup melon liquor or pineapple juice
2 teaspoons cornflour, blended with a little water

Method

  1. Clean and wash the fish, dry thoroughly and rub the salt all over. Score the fish in a diamond pattern on each side. Brush with the egg white, then dust with the cornflour. Shake off excess. Heat the oil in a wok or deep frying pan and deep-fry the fish. Baste with oil, while holding head or tail end against side of pan, until golden brown and the thickest part of the fish is cooked through, turning only once. Remove, drain on paper towels and lift onto a platter. Put the sugar, vinegar, melon shreds and liquor or pineapple juice in a saucepan. Bring to the boil, then add the blended cornflour and cook for 2 minutes to thicken the sauce. Pour over the fish and serve immediately.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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