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This Chinese main features Trout, whole, with head. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Whole Trout In Sweet & Sour Sauce
Description
This Chinese main features Trout, whole, with head. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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firm-fleshed 2 lg Eggs, beaten 3/4 c Cornstarch 1/2 c Flour Oil, peanut, for deep -- frying Salt (to taste) Pepper, white (to taste) Sweet and Sour Sauce ** ** See recipe for Sweet and Sour Sauce.
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Split the fish down the back and remove the backbone and entrails.
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Spread and sprinkle the fish with salt, and pepper.
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Spread the beaten egg on the fish and sprinkle with cornstarch, then coat with flour.
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Pat to coat securely.
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Heat the oil to very hot and fry fish until golden brown.
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Remove and let cool.
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When ready to serve, put into hot oil to heat and crisp the fish.
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: Box 71112, New Orleans, Louisiana - 1983 : Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 37.0kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.3g2%
- Cholesterol 14.2mg5%
- Sodium 11.0mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 5.5g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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