Yearly Surplus
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
- 1whole carp or sea bass, weighing about 2 pounds, gutted, head and tail intact
- 1tablespoon white wine
- 2teaspoons white vinegar
- 1teaspoon salt
- ½teaspoon white pepper
- 6cups peanut oil
- 1egg, beaten
- ¾cup cornstarch
- 1small onion, minced
- 1½-inch piece of fresh ginger, peeled and minced
- 1clove garlic, minced
- 1tablespoon white vinegar
- 1teaspoon dry sherry
- 1teaspoon sugar
- ¼teaspoon salt
- 1teaspoon dark soy sauce
- 2teaspoons Hunan or other chili-pepper oil
- ¾cup chicken broth
- ½teaspoon preserved horse beans or lima beans, plus additional for garnish (all optional)
- 1tablespoon cornstarch
- ½cup chopped scallions
- Cilantro for garnish
For the Marinade
For Frying the Fish
For Finishing the Dish
Preparation
- Step 1
Rinse the fish and pat it dry. Use a sharp knife to make 1-inch diagonal slashes on each side of the fish. Combine all the marinade ingredients. Place the fish in a shallow pan, rub the marinade into it and marinate for 30 minutes.
- Step 2
In a wok or skillet large enough to accommodate the fish, heat the peanut oil over medium-high heat. Dip the fish in the beaten egg and then coat with cornstarch.
- Step 3
Add the fish, sliding it gently into the oil to avoid splattering. If the fish is too large, you can dip the head in for 30 seconds, then, holding the head with tongs, dip the tail in for 30 seconds, then slide the entire fish in and use a ladle to pour the hot oil over the fish. A 2-pound fish will require approximately 6 minutes per side. The fish is done when the coating is deep gold in color. Remove immediately and drain on paper towels.
- Step 4
Discard all but 1 tablespoon of oil from the wok or skillet. Add the onion, ginger and garlic and cook for about 4 minutes to soften.
- Step 5
Combine the vinegar, sherry, sugar, salt, soy sauce, chili-pepper oil, chicken broth and horse beans. Whisk the cornstarch into this mixture. Add to the wok, along with the chopped scallions. Bring to a boil and then reduce heat to a simmer, stirring constantly until the sauce has the consistency of a thick syrup.
- Step 6
Gently place the fish on a serving platter, cover with sauce, garnish with cilantro and beans and serve.
Private Notes
Cooking Notes
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