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
Make batter with egg, flour, cornstarch
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).