Heat the oil to 350☏ (180☌) in a wok or pan that’s suitable for deep-frying or shallow-frying.Season the fish with salt and dust lightly with starch or flour. Tilt your knife at a 45-degree angle to the cutting board and make slashes crosswise, about 1-inch (2.5 cm) apart, on each side of the fish. Pat the fish very dry with paper towels.½ teaspoon potato starch or cornstarch, mixed with ½ teaspoon water to make a slurry Potato starch, cornstarch, or flour for dustingĢ scallions, white and green parts separated and thinly slicedġ-inch (2.5 cm) piece of ginger, peeled and minced Salt is also a key element in the sauce to add depth and enhance the balance.Ģ whole red mullet or any mild-flavored white fish of your choice, about 1⅕ lb (540 g), scaled and gutted When making the sauce, it’s important to create a nice balance between sweet and sour. You can either deep-fry the fish or shallow-fry them with just enough oil to come halfway up the sides of the fish. It also makes the fried fish look pretty. Making slashes across each side of the fish helps cook the fish quickly and evenly. Besides, their small size makes it easier for frying. When I saw these beautiful fish at a seafood market, I knew that their gorgeous red color would give the dish a festive look. You can make this dish with any lean, mild-flavored fish, such as striped bass, sea bream, or red snapper. Although simple and straightforward, this dish is full of delectable contrasts and excitement. The sauce, made with tomato paste, sugar, and white rice vinegar, has a pleasant balance between sweet and sour and pairs beautifully with the fish. The whole fish is fried until golden and crispy on the outside but still juicy and tender inside. Of course, good wishes aside, the real joy of cooking whole fish lies in the promise of a great-tasting dish, such as this sweet and sour fish I’m presenting here. In Mandarin, the word for fish, pronounced yu, is a homonym for “plenty” or “surplus.” Therefore, having a fish dish conveys the message that you’ll have a surplus every year to maintain sustained prosperity. More important, whole fish, with head and tail intact, symbolizes the message “from beginning to end” or completeness-whatever you embarked on during the year, you will finish it off with good results. In China, many foods hold symbolic meanings and are featured in special occasions and celebrations.Ī perfect example would be fish. Presenting whole fish at New Year’s Eve dinner expresses good wishes for the year to come.
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