Labels:text | screenshot | font OCR: Fried Whole Carp with Sweet & Sour Sauce Ingredients: Carp or any white fish 11/2 lb, Egg 1 (beaten). Sauce Mix: Lee Kum Kee Sweet'n Sour Sauce 3 tbsp, Pickled five vegetables 3 oz, Catchup 1 tbsp, Corn starch 1 tbsp, Water 2 tbsp, Sugar 1 tsp, Chili 1 (shredded). Procedure: 1. Prepare sauce mix. Rinse well the fish, rub it all over with 1 teaspoon salt. Then with egg and 2 teaspoons corn starch. Coat fish again with corn starch. 2. Deep-fry over medium heat until golden and crispy. Strain. 3. Heat 2 tbsp oil in wok, add in sauce mix, stir until thickens. Pour sauce over the fish and serve immediately.
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