Tempura Whole Fish with Ginger slices

• 1 dash salt
• 1 Green onion
• 1 Cilantro
• 1 Whole white fish of prefered choice
• 1 Tempura frying oil
• 1 slice of Ginger (square)
• 1 dash Pepper (hot, black, ect..)
• 1 Corn Starch
• 1 large Chinese Wok (enough to fit whole fish)

1. First: De-bone fish and remove the head as well as all innards
2. Next: Place fish on the counter and make three to four slices in the sides of the fish, enough to slide each slice of ginger inside each cut.
3. Then: Dash the salt and pepper all around the fish enough to cover and marinade sort of.
4. Dash and cover the fish (not completely just dashed) in the corn starch
5. After: Bring the frying oil to boil inside the Wok in order to cook the fish whole.
6. Then: Cook (Fry) the fish just for a couple minutes in order to fully cook it, enough to where the tail is almost potato chip-like.
7. Last: After the fish is places the whole fish in a large platter and place the green onion and cilantro on top in order to garnish.

salt, green onion, cilantro, white fish, oil, ginger, pepper, starch, chinese

Taken from cookpad.com/us/recipes/331201-tempura-whole-fish-with-ginger-slices (may not work)