Recipe - Pan-Fried Sweet-And-Pungent Fish

Sweetandpungent sauce
1 (2lb) fish
3 tablespoon Cornstarch
2 tablespoon Water
4 (up to)
6 tablespoon Oil

1. Prepare a sweetandpungent sauce (see recipes for "SweetandPungent"
Sauces).

2. Clean and score fish as in step 1 of "Basic Braised Soy Fish".

3. Blend cornstarch and cold water to a paste; then coat fish well with it.

4. Heat oil very hot. Hold fish by the head over pan and baste with hot oil
until the flesh exposed by scoring is well browned.

5. Gently lower fish into pan and fry on both sides, over medium heat,
until crisp. Remove from pan and drain on paper toweling. Then transfer to
a warm serving platter.

6. Reheat sweetandpungent sauce. Pour over fish and serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.