Traditional Chinese dish and no bones!
1 kg whole fish - Yellow Croaker or Barramundi
1 Spring Onion, chopped
50g Bamboo Shoots (diced)
1 Small carrot (diced)
50g Sweet Corn Kernels or baby corn spears
2 Tablespoons Chinese Cooking Wine
1 Tablespoon chopped ginger
4-5 Tablespoons Ketchup
1 Tablespoon sugar
2 Tablespoons White Vinegar
1 Tablespoon Lee Kum Kee Soy Sauce
8 Tablespoons Water
1 Teaspoon Ground Black Pepper
80g Cornflour (to dust fish)
3 teaspoons Cornflour for sauce
Drizzle of Yeo's Sesame oil
Peanut or vegetable oil for frying
Rice Noodles to serve
Remove the head of the fish and split the underside to the chin and flatten. Set aside.
Remove the spine by filleting the fish either side of the backbone but leaving the tail intact. Remove the backbone (if using Yellow Croaker trim the underside of the belly as this is bitter), then score the flesh in a cross-hatch pattern making sure not to cut through the skin. The meat will be portioned in small squares. Season with half the salt and pepper and Chinese Cooking Wine.
Pour cornflour onto a plate, season with remaining salt and pepper. Fold the fish so skin side is down and both fillets are together. Dust the fish in cornflour from top to tail, shake to remove any excess, Dust the fish head also.
Heat oil in pan or wok - use enough to be able to deep fry the whole fish body. When oil is hot (test by putting rice noodle in the oil, if it puffs up straight away it's hot enough) fry a block of rice noodles until puffed - won't take long, drain on kitchen paper. Fry the fish head until golden brown, drain on kitchen paper. Next add the fish, hold by the tail for a few seconds to set the shape. Fry until golden brown. Drain on Kitchen paper.
Place rice noodles on serving plate and top with the fish and fish head.
For the sauce, heat Ketchup, soy sauce, vinegar, sugar and water in saucepan. Mix well then add vegetables and ginger. Stir again and bring to the boil. Dissolve 3 teaspoons of cornflour in 6 teaspoons of cold water and mix into the sauce to thicken. Turn down the heat, drizzle in some sesame oil then pour the sauce over the fried fish and serve.
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