Whole Trout in Sweet and Sour SauceFebruary 1, 2014 • By Great Chefs
Whole Trout in Sweet and Sour Sauce
By Great Chefs February 1, 2014
Sweet-and-sour Chinese dishes are popular, and this one is easy to prepare. The fish is dredged with cornstarch and flour and deep-fried; the sauce is made separately. When they meet on the plate, the fish remains crisp under the silky sauce.
- Trout - 1 whole, firm-fleshed trout , with head
- Eggs - 2, beaten
- Cornstarch - 3/4 cup
- Flour - 1/2 cup
- Peanut oil - For frying
- Salt and freshly ground white pepper
- Sweet and Sour Sauce
- Peanut oil - 2 tablespoons
- Garlic - 2 teaspoons, minced
- Ginger - 2 teaspoons, minced
- Water - 1 cup
- Vinegar - 1 cup
- Sugar - 1 cup
- Ketchup - 1 cup
- Cornstarch - 2 tablespoons
- Water - 2 tablespoons
- Salt - 1/2 teaspoon
To prepare the fish: Split the fish down the back and remove the backbone and entrails. Spread open and sprinkle inside with salt and pepper. Spread beaten egg on the fish and sprinkle with cornstarch, then coat with flour. Pat to coat securely. Heat the oil to 370 F in a deep fryer or deep saucepan. Fry the fish until golden brown, about 7 to 8 minutes. Remove and let cool on paper towels. Keep the oil hot.
To prepare the sauce: Heat the oil in a wok over medium-high heat and add the garlic, ginger, water, vinegar, sugar, and ketchup. Dissolve the cornstarch with water and add salt. Add to the mixture in the wok and cook until clear and thickened.
To serve: Put the trout in the hot oil for 1 minute to heat and crisp the fish. Drain again briefly on paper towels. Lay the trout on a platter and cover with the sauce.