Serves: 4
Prep time: 1 hour
Ingredients
- 2-3 pound whole fresh snapper, grouper, rockfish or tilapia
- salt and pepper for seasoning
- 1 quart vegetable oil for deep frying
For the batter:
Ingredients
- ½ cup rice flour or cornstarch
- ¾ cup water
- ½ teaspoon salt
- ¼ teaspoon pepper
For the vegetables:
Ingredients
- ½ pound bok choy (Chinese cabbage)
- ¼ pound shitake mushrooms, thinly sliced
- 2 carrots, thinly and diagonally sliced
- 1 pint baby enoki mushrooms
- 1 small onion, sliced
- 2 spring onions, chopped
- 1 cup chicken stock
- 1 ½ teaspoon cornstarch mixed with 2 tablespoons of water
- 3 tablespoons vegetable oil
Directions
- Scale and gut the fish, leaving the fins and tail intact.
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Make 3 parallel, slanted cuts in the sides of the fish, making the cuts in the direction of tail to head.
- Do not cut through the bones of the fish.
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Season with salt and pepper and set aside.
- Whisk together batter ingredients to form a wet paste and dredge fish with the batter.
- It will be very light, and will look like partially whipped eggwhites.
- Heat oil to medium high heat in a deep pan.
- When oil is almost smoking, put in the fish, making sure that it is sitting on its stomach, as if it were swimming.
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Fry until golden brown, about 15 minutes.
- Heat 3 tablespoons of oil in a wok or deep frying pan.
- Add onion and cook until translucent, about five minutes.
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Add mushrooms and carrots and cook for 2 minutes.
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Add chicken stock and cook until carrots are soft.
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Add bok choy and string onions and cook for one minute.
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Add cornstarch to thicken mixture.
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To serve, place the fish on a platter and surround it with the vegetables.
- Serve with brown rice.
For the vegetables:
