| Sweet and sour fish is one of the most popular | | | | - dash of monosodium glutamate |
| traditional Chinese dish, normally cooked with carp. The | | | | - 2 tablespoons ketchupd). Other ingredients: |
| method to cook an authentic Chinese sweet and sour | | | | - 1 clove garlic |
| fish (Tang Tsu Yu) is to use what we call 'Liu', meaning | | | | - 4 tablespoons vegetable oil |
| 'quick-fry'. The fish should be tender inside and crispy | | | | - 1 1/2 tablespoons cornstarch |
| outside. Its original flavour gets reserved while the | | | | - 1 tablespoon green peas |
| unpleasant raw fish smell would be completely | | | | Method: |
| removed. Many Chinese families cook this dish on a | | | | |
| regular basis. It is considered an universal dish that has | | | | 1. Clean fish, remove entrails and scale. Score deeply |
| been enjoyed by people from everywhere in China for | | | | on both sides. |
| many years. | | | | 2. Place cut green onion and ginger inside fish. Pour |
| Ingredients:a). For preparation of fish: | | | | soy sauce and cooking wine over fish. Set aside. |
| - 1 carp | | | | 3. Dry fish, roll in cornstarch. Shake off excess |
| - 2 tablespoons soy sauce | | | | cornstarch. |
| - 1 tablespoon cooking wine | | | | 4. Fry fish in 375F oil until crisp |
| - green onion | | | | 5. Shred all ingredients in b). Heat oil and put in garlic |
| - ginger | | | | (from part d) and fry. Add ingredients from c). Add |
| - cornstarch | | | | green peas. |
| - oil for fryingb). For preparation of sauce: | | | | 6. Thicken sauce with cornstarch mixed water. Pour |
| - 3 dried mushrooms (soaked) | | | | sauce over fish. |
| - 4" green onion | | | | Cooking time: 30 minutes |
| - 2 slices of ginger | | | | Nutritional Information: |
| - 1 small bamboo shoot carrotc). For preparation of | | | | Yield: 4 servings |
| sauce: | | | | Each serving provides: |
| - 1 tablespoon soy sauce | | | | Calories: 467 |
| - 6 tablespoons sugar | | | | Protein: 34.8 g |
| - 1 teaspoon salt | | | | Note: You may freely republish the above recipe as |
| - 3/4 cup soup stock | | | | long as the author biography and active hyper links are |
| - 4 tablespoons Chinese (black) vinegar | | | | intact. |