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| 1 | Fish (yellow croaker carp mullet or bass) about 2 1/2 lb, cleaned and scaled |
| 2 Teelöffel | Salt |
| 1 Tasse | Oil for deep-frying |
| 1 Teelöffel | scallions shredded |
| 1 Teelöffel | ginger fresh, chopped |
| 2 | Hot red chili (chilli) peppers, seeded andshredded |
| 1 Teelöffel | green Pepper shredded |
| 3 1/2 x ca. 30 g | onions shredded |
| 4 Teelöffel | soy sauce |
| 1 Teelöffel | Rice wine |
| 2 Teelöffel | sugar |
| 1 Teelöffel | Cornstarch ((cornflour) dissolved in |
| 1 Teelöffel | water |
| 1/4 Teelöffel | Msg |
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1. Wash and dry the fish. Make 3 to 5 diagonal slashes on each side and rub the skin and slashes with the salt.
2. Heat the oil in a wok over high heat to very hot about 350 or until a piece of scallion green or ginger sizzles and moves around quickly when tossed in the oil. Add the scallions and onions and ginger and the fish and deep-fry until both sides are brown. Remove, drain and place on a serving dish.
3. Pour all but 2 to 3 tbsp of the oil out of the wok, leaving only enough to cover the bottom. Heat until the oil surface ripples. Add the hot red chili, green pepper, and onion shreds, and stir-fry until fragrant. Stir in the soy sauce, rice wine, sugar, Msg, and ginger. Add 1 cup water and bring to a boil. Stir the cornstarch-water mixture and add to the wok.
Cook, stirring, until the sauce thickens. Romove pour over the fish, and serve.
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