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 Draw, scale and wash the fish.
Make 3.5 diagonal slashes on each
side. Rub the rice wine and soy
sauce on the sides and let marinate
about 15 minutes.
- Mix the egg, salt, and cornflour
into a paste and coat the fish.
- Heat the oil in a wok to 350oF(180oC).
Deep-fry the fish until the coating
hardens. Remove and drain. Reheat
the oil to 400oF(205oC),
and deep-fry the fish until brown.
Remove, drain well, place on a
dish. Serve with two small dishes
of spiced pepper-salt and Worcestershire
sauce.
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