Using Herbs and Spices

Vietnamese Recipes & Cuisines (Seafood)

Sweet and Sour Boneless Fish Recipe

Ingredients : Serves 4

1

4

1/2 cup

1/2 cup

2 tablespoons

 

Flour batter

2

5 tablespoons

3 tablespoons

5 tablespoons

 

Marinating

1/2 teaspoon

1 tablespoon

 

Seasoning

1/2 tablespoon

1 tablespoon

4 tablespoons

4 tablespoons

4 tablespoons

6 tablespoons

3 teaspoons

1 teaspoon

1 teaspoon

 

6 tablespoons

Whole fish (about 1 1/2 lbs)

Dried mushroom (black)

Onion (diced)

Tomato (diced)

Green peas (or fresh soy beans)

 

 

Eggs

Flour

Cornstarch

Water

 

 

Salt

Wine

 

 

Soy sauce

Wine

Sugar

Vinegar

Ketchup

Water

Cornstarch

Salt

Sesame oil

 

Oil

Method :
  • Cut the head off the cleaned fish. Split the fish length wise but do not cut through the back. Open the two halves to form the shape of a butterfly.

  • Remove the bones. On the inside of the fish cut three 1/4 inches deep slashes lengthwise on each side and slash the same way crosswise 1/2 inches apart. Marinate the fish with salt and wine for     10 minutes.

  • Soften the mushrooms with warm water. Cut into cubes.

  • Make batter with egg, flour, cornstarch and water.

  • Mix the seasoning sauce in a bowl.

  • Heat the oil. Dip the fish head in the batter. Fry until golden brown. Dip the two pieces of fish and fry for 2 minutes. Take out, wait until the oil is heated up again. Turn and fry for another minute.

  • Arrange the fried pieces on a large platter with the head (fried).

  • Heat 3 tablespoons oil, sauté onion, mushroom, tomato cubes and peas.

  • Stir in seasoning sauce mixture until thickened and cooked through.

  • Pour it over the fish and serve.

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