• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 1 fish
  • 3 slices onion (shredded)
  • 2 slices carrot (shredded)
  • 2 dried black mushrooms (soaked and shredded)
  • 1 tsp salt
  • 1 tbsp sherry
  • 1 cup flour
  • Seasoning:
  • 1 tsp salt
  • 3 tbsp sugar
  • 3 tbsp tomato ketchup
  • 3 tbsp white vinegar
  • 1 tsp cornstarch
  • 6 cups oil
  • 2 sprigs parsley

Instructions

  1. Rub fish inside and outside with salt. Cut back lengthwise and remove bones. Score criss-cross from inside of fish. Marinate with 1 tsp salt and 1 tbsp sherry and dip it in flour.
  2. Soak dried black mushrooms in water to soften and shred.
  3. Combine seasonings of salt, sugar, tomato ketchup, white vinegar and cornstarch in a bowl. Stir well.
  4. Heat 6 cups of oil in wok and deep-fry fish until golden brown. Remove and arrange on a serving plate.
  5. Heat 3 tbsp oil and stir-fry shredded onion, carrot and mushroom. Add seasoning and bring to the boil. Pour over fish and serve. Garnish with parsley.

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