Sweet and Sour Fish
A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).
A historical recipe
Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 cup pickled onions
- 2 tablespoons sugar cornstarch Slice
- 1 large fish
- 2 large fresh onions
- 1 piece fresh ginger
Method
- 1 large fish, well cleaned 1 cup pickled onions, cucumbers, sliced thin 2 large fresh onions, sliced fine 1 cup cider vinegar 1 piece fresh ginger 2 bell peppers, red and green 2 tablespoons sugar cornstarch Slice the fresh onions and peppers, soak three hours in hot cider vinegar which has been boiled with a little salt and sugar.
- After rubbing the fish with salt and black pepper, fry it in deep cooking oil or lard until fish skin is crisp and brown.
- When cooked enough remove from the deep fat and place on a large platter.
- Drain the onions and peppers.
- Use the same vinegar, pouring it into a frying pan which has been greased;
- let vinegar come to a boil, add sugar, salt, pepper, and Chinese soy bean sauce to taste.
- Then take up the ingredients spread them nicely over the fried fish, now add the pickled mixtures to the seasoned vinegar and let them come to a boil.
- Dip up the pickled vegetables and spread evenly on top of the fish.
- Make a medium gravy with a little cornstarch, using the same vinegar in which the pickled vegetables were cooked.
- Pour that rich gravy over whole fish and serve hot.