Ingredients
1 mandarin fish (about 1000 g / 2.2 lbs), 75 g (about 2/3 cup) dried water chestnut flour, 60 g (about 1/4 cup) ketchup.
Seasonings
lard, 20 g (about 1½ tablespoons) wet water chestnut flour, and to taste: MSG, Shaoxing wine, salt, chopped scallions, ginger, sugar, rice vinegar, and white pepper.
Instructions
1. Remove scales and internal organs from the mandarin fish, wash clean, then cut crescent-shaped slits on both sides of the backbone. Rub the fish with white pepper, salt, cooking wine, and wet water chestnut flour, then coat with dry water chestnut flour. Deep-fry in hot lard for about 10 minutes until cooked through, then remove from the pan.
2. Separately, stir-fry scallions, ginger, ketchup, sugar, vinegar, MSG, oil, and salt in a hot oil wok until well combined, then transfer to a small bowl and serve alongside the fish. This dish has a golden-red hue and is suitable for all seasons.