1 Sea Bass, etc.
1 cup corn starch
Enough soy and garlic to rub in to fish
1 carrot sliced and parboiled 2 minutes
1 c. pineapple cubes
1 green pepper
1 red pepper
SAUCE:
1/4 c. Vinegar
1/4 c. sugar
1 tsp red dye
1/4 c. broth
- Cut up peppers and assemble sauce.
- Boil carrots. Drain in cold water. Set aside.
- Cut fish around neck every 1-1/2 inches then rub on soy and garlic oil inside and out.
- With hands rub cornstarch into skin of fish.
- Deep fry fish 4 minutes each side in wok (leave on head).
- Assemble and fry vegetables and pineapple and sauce. Pour over, serve.