1. Made four cuts into each side of catfish and season with salt and aside for 1 hour. Heat oil to 360°. Coat the whole catfish inside and out with cornstarch. Deep fry to a golden brown and place in warm oven until needed. 2. In a mixing bowl blend together calm juice, rice wines, soy sauce and oyster sauce, set aside. 3. In a hot wok add oils, ginger, onion, garlic and shrimp stir-fry for 1 minute. Season with salt and pepper. Pour in the clam sauce mixture and bring to a boil. Thicken with cornstarch roux. Spoon over the whole catfish and top with Chinese parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
