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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.
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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.
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Soften the mushrooms with warm water. Cut
into cubes.
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Make batter with egg, flour, cornstarch
and water.
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Mix the seasoning sauce in a bowl.
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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.
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Arrange the fried pieces on a large
platter with the head (fried).
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Heat 3 tablespoons oil, saut� onion,
mushroom, tomato cubes and peas.
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Stir in seasoning sauce mixture until
thickened and cooked through.
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Pour it over the fish and serve.