Tempura Whole Fish with Ginger slices

1. 1

   First: De-bone fish and remove the head as well as all innards

2. 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. 3

   Then: Dash the salt and pepper all around the fish enough to cover and marinade sort of.

4. 4

   Dash and cover the fish (not completely just dashed) in the corn starch

5. 5

   After: Bring the frying oil to boil inside the Wok in order to cook the fish whole.

6. 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. 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.

* Per serving · 4 servings · Values may vary.