Tien Soan Yu

Sweet and sour fish.
== Ingredients ==
* 3 Chinese mushrooms, salted
* 1 large, whole, fresh coral trout
* 500 ml sunflower oil
* 2 tablespoons extra oil
* 2 onions, sliced
* 100 g lean pork, finely diced
* ½ carrot, cut into match sticks
* 80 ml soy sauce
* 80 ml Chinese vinegar
* 2 teaspoons sugar
* 500 ml water
* 1 dessertspoon cornflour
* 1 tablespoon sesame oil
* 1 bunch spring onions, sliced into 1 cm lengths
== Directions ==
# Soak the mushrooms in water to soften, then remove and slice.
# Dry the with absorbent paper, patting until it is quite dry.
# Make two deep slashes in the flesh on both sides.
# Heat the oil in a saucepan until it is very hot.
# Deep fry the until golden and crisp on the outside (but not cooked through at this stage), for approximately 3 minutes, then remove.
# Drain on absorbent paper and set aside.
# Heat additional oil until very hot in separate frying pan or wok and stir fry the onion, carrot, pork and mushrooms for a few minutes.
# Then add soy sauce, vinegar, sugar and water.
# Boil the water, then add the and cook for another 5 minutes.
# Cover the pan so that the sauce doesn't evaporate.
# Remove when cooked – the flesh should be firm but cooked.
# Mix cornflour with a little water and stir through sauce.
# Add the sesame oil to give a 'shine' or glaze to the sauce.
# Stir through.
# Spoon sauce over the and garnish with the spring onions.
Category:Taiwanese Meat Dishes
Category:Trout Recipes
Category:Mushroom Recipes
Category:Pork Recipes
Category:Sesame oil Recipes
Category:Shiitake mushroom Recipes
Category:Onion Recipes
Category:Green onion Recipes
Category:Carrot Recipes
Category:Recipes that need photos