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| 16/6/2003 |
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Deep-Fried Seabass With Sauce |
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Courtesy of Nestle Food Services.
Ingredients
400g whole seabass (cleaned)
30g cornstarch (for coating the fish)
5g cornstarch (mixed with 15ml of water to thicken the sauce)
7g garlic (finely chopped)
5g ginger (finely shredded)
250ml prepared Chef Master Stock
2g salt
4g monosodium glutamate (optional)
10g Chinese cooking wine
300ml cooking oil
Method
SLIT open the fish lengthwise from the belly right up to the tail so that the fish opens up like a butterfly. Coat the fish with cornstarch.
Heat oil in a wok and deep fry the fish until brown and crisp. Dish out the fish with a strainer and set aside.
Saute garlic with some oil until light brown and fragrant. Add in Chef Master Stock, salt and monosodium glutamate.
Bring to the boil and add cornstarch to thicken it. Add Chinese cooking wine and stir to mix well. Place the deep-fried fish on a serving plate and pour the sauce over it. Serve hot with rice.
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