Ingredients
- 8-9 oz. trout
- sprinkle pepper
- pinch salt
- good pinch Ve-Tsin (M.S.G.)
- 1 beaten egg
- 2 tablespoons self-raising flour
- 2 tablespoons thinly sliced boiled carrots
- 3 slices raw cucumber
- fairly hot deep peanut oilSweet-Sour Sauce
- 1 tablespoon sugar
- pinch each salt and pepper good pinch Ve- Tsin (M.S.G.)
- 3 tablespoons malt vinegar
- 1 teaspoon soy sauce
- 1 teaspoon tomato ketchup
- scant 1/4 pint (U.S. 5/8 cup) water
- 1 teaspoon corn-flour
- 1 dessertspoon waterMethod:
- Ask the fishmonger to scrape the trout and remove the insides through the gills, leaving the head on. Sprinkle inside and out with the pepper, salt and Ve-Tsin.
- Beat the egg. Have the flour ready on a plate. Cut the sliced carrots into thin strips. Slice the unpeeled cucumber and cut nicks all round the slices.
- Coat the trout all over with the egg and then pass it through the flour. Lower the fish into the hot oil (350-360°F. or 176°-182°C.) remembering that it is raw and must be cooked all through without being browned too quickly. Give it 12-15 minutes.
- While the fish is cooking, make the sauce. Mix together the first 7 ingredients. Bring to the boil. Stir in the corn-flour, blended with the water and boil for 2 minutes while stirring.
- Add the prepared vegetables and heat through. Place the drained trout on a heated deep dish. Pour the sauce and vegetables over it and serve.
