Stunning & Delightful! With the wave of the cook's hand, along with a deep-frying pan, and a slightly bent stainless-steel cookie cutter for a ring to hold the shape of the fish while frying, this meal is accomplished. The fishbowl is packed with jumbo shrimps cooked with zucchini in a sweet and sour tomato sauce.
Fried Whole Fish With Sweet and Sour Sauce
TIME: 40 min
SERVING: 2 People
- ⅘ lb Whole Porgy [Fish]
- 1 tbsp Cooking Wine
- ½ tsp Salt
- ¼ tsp Ground Black Pepper
- 1 tbsp Scallion
- 1 tbsp Ginger
- 1 tsp Corn Starch
- ½ cup Cold Water
- ⅓ cup Zucchini [Sauce]
- 2 tbsp Cooking Oil (Divided)
- ⅔ cup Jumbo Shrimp
- 1 clove Fresh Garlic
- 1 tbsp Tomato Paste
- 1 tbsp Tomato Sauce
- ½ cup Chicken Stock
- 2 tbsp Sugar
- ½ tsp Salt
- ⅒ tsp White Pepper
- 1½ tbsp Vinegar
- 1 tsp Cornstarch Slurry 【For Shrimp】
For fish marinate, diagonally cut the green onion, remove skin off ginger and slice it. Clean fish. Cut fish from head and down back until you get to start of the tail. Make the same cut on the belly-side.
Remove the spine and guts with cuts from kitchen scissors. Place in a baking dish (tail can stick out of dish.).
Cover fish with cooking wine. Sprinkle both sides of fish with salt, black pepper. Top fish with the green onion and ginger. Cover the bowl and fish tail with plastic wrap. Marinate for 10 minutes.
Meanwhile, rinse zucchini, cut into three sections with skin on. Then half the sections. Slice off the center part of the zucchini, and discard.
Again, cut the zucchini in half, then in small diagonal cuts. Transfer to a bowl, set aside.
In a small bowl, add corn starch and cold water. Mix well with a fork. Remove a tablespoon to use in sauce later. Set both bowls aside.
Take the marinated fish out of the baking pan, discard the fresh seasoning. Insert a slightly bent to be oblongish, stainless-steel ring into a fish to hold its shape while frying.
Place fish back into the baking pan, drizzle all of the corn starch over the fish, and move base of fish around to get covered.
Fill with vegetable oil a deep-fryer or suitable deep-frying pan. Preheat cooking oil to 170°C / 325°F. (Use a meat or candy thermometer, if not on your deep fryer.) Place fish in the pan and deep fry for 5 minutes.
Remove fish and place on a plate lined with paper towels. Let the oil heat rise to 200°C / 400°F. Refry fish for 1 minute or until golden brown. Remove and set on plate to cool.
Heat a large skillet to medium-high, then add 1 tablespoon cooking oil, then toss the shrimp and zucchini together until colored.
Remove to a plate.
In the same pan, add 1 tablespoon cooking oil. Press garlic directly over the pan.
Add tomato paste and tomato sauce, and cook until aromatic.
Add chicken stock, sugar, salt and white pepper, vinegar. Bring to boil.
Then return shrimp and zucchini back to the pan. Add the one teaspoon of cornstarch slurry that was set aside then add to the sauce. Stir, and ready to serve.
Carefully, remove steel ring out of the fish.
Place fish onto the serving platter, add sweet and sour shrimp sauce to the cavity of the fish. Dress with cashew nuts, green peas, dill sprigs, spring mix, red sorrel, and/or edible flowers, and serve.
Can use a stainless-steel cookie cutter for insert to go in fish, just bend slightly to make oblong.