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Golden Crispy Whole Fish with Bell Peppers and Chili Sauce

Demonstrated by: Steve Chiang, Restaurant Chef, Golden Dragon at the Hilton Hawaiian Village Beach Resort & Spa.
Narcissus Festival 2003 - November 16, 2003.



Golden Crispy Whole Fish with Bell Peppers and Chili Sauce

  • 3 tablespoons brandy
  • Dash of salt and pepper
  • 1/4 cup soy sauce
  • 1 large piece fresh ginger, slivered
  • 1/4 cup chopped green onions
  • 1 1/2 lb whole Japanese striped bass, cleaned
  • 2 eggs
  • 1/4 cup water
  • 1 cup cornstarch
  • Salad oil for deep frying
  • 1 pkg (1 oz) rice sticks
  • Romaine lettuce leaves for garnish


  • 1 cup Thai sweet chili sauce
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 cup diced cantaloupe
  • 1/2 cup diced onion
  • 1/4 cup chopped green onion
  • 1 cup chopped Chinese parsley
  • 2 tablespoons sesame oil
  • 1/4 cup salad oil or olive oil
  • 2 tablespoons minced garlic


In a large shallow glass dish, combine brandy, salt, pepper, soy sauce, ginger and green onions. Add fish and marinate for 2 hours, turning occasionally. Beat eggs with water. Pour egg mixture over fish, dredge with cornstarch; refrigerate for at least one hour. Heat oil to 375°F. Deep fry rice sticks in oil; drain. Deep fry fish for 7 minutes or until crispy; drain. Line serving platter with romaine lettuce, place fish on top. Combine sauce ingredients and mix well; pour over the fish. Garnish with crumbled, fried rice sticks. Makes 6 servings.


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