1 kg whole snapper, cleaned and scaled but leave the head on
Flour, seasoned with salt to taste
Oil for frying
8 dried Chinese mushrooms
6 tablespoons vinegar
6 tablespoons sugar
3/4 cup water
2 tablespoons soy sauce
2 tablespoons finely chopped scallion
1 tablespoon cornstarch
1 tablespoon cold water
4 tablespoons chopped red ginger
Use a scissors to trim fins and tail of the
fish. Wipe out the cavity
with kitchen paper dipped in coarse salt. Wash the fish well and pat dry thoroughly
with paper towels.
With a sharp knife slash the fish diagonally on each side almost to the
centre bone, forming diamond shapes in the flesh. Dip fish in seasoned
flour, then dust off excess flour. Deep fry in hot oil until golden brown,
drain on absorbent paper, then transfer fish carefully to serving dish,
spoon sauce over and serve immediately.
Ginger Sauce: Fill a colander with hot water and soak the mushrooms for 30 minutes. Slice
mushroom caps finely, discarding the tough stems. Put mush rooms, vinegar,
sugar, water and soy sauce into a small saucepan and boil for 5 minutes.
Add scallion, using most of the green portion as well. Blend cornstarch
smoothly with cold water and stir into the sauce. Cook, stirring, until
clear and thickened. Remove from heat, stir in ginger and pour over fish.
Garnish with a sprig of fresh cilantro leaves if desired.