Deep-Fried Mandarin Fish, Beijing Style
| Yield: | 1 Servings |
| Categories: | Chinese, Seafood |
| 1 | Mandarin fish or other freshwater fish such as perch bass, about 3 1/2 lb | |
| 2 | ts | Scallions; chopped |
| 2 | ts | Ginger; sliced |
| 1 | ts | Rice wine |
| 5 | ts | Salt; or to taste |
| 1/8 | ts | Pepper |
| 1/4 | ts | Sesame oil |
| 2 | tb | Cornstarch (cornflour) dissolved in |
| 2 | tb | Water |
| 8 | tb | Dry cornstarch |
| 4 | tb | Ketchup |
| 4 | ts | Worcestershire sauce |
| 7 | ts | Sugar |
| 5 | fl | Chicken stock |
| 4 | c | Vegetable oil for deep-frying |
| 1 | tb | Garlic; chopped |
| 1 | oz | Pineapple; diced |
| 1 | oz | Green beans or pea pods; diced |
| 1 | oz | Carrot; diced |
| 4 | c | Vegetable oil |
| 1 | ts | Msg |
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