Boned bass provencal

Yield: 4 Servings

Measure Ingredient
1 \N Whole sea bass (about 2-lb when cleaned & scaled)
1 teaspoon Salt
½ teaspoon White pepper
½ cup Flour
2 cups Chicken stock
4 tablespoons Vinegar
4 tablespoons Sugar
2 tablespoons Vermouth
1 tablespoon Minced fresh garlic
¼ teaspoon Dry hot pepper flakes
2 tablespoons Soy sauce
4 cups Cooking oil
1 \N Scallion; finely shredded
1 \N Fresh hot pepper; shredded
4 slices Ginger; finely shredded
2 tablespoons Cornstarch dissolved in
2 tablespoons Of water

Wash the bass. With a sharp knife, remove the head. Lay the fish on its side & split in ½, cutting along the backbone w/out removing tail. Score flesh side of each fillet & sprinkle w/ salt & pepper mixed together. Roll in flour. Coat the head w/ flour, too. Combine chicken stock, vinegar, sugar, vermouth, garlic, hot pepper flakes, & soy sauce in separate bowl & set aside. Heat cooking oil deep enough to cover fish in deep fryer to 350.

Holding the fish by the tail, lower it into the hot oil. Then put in the head & fry both for 7-10 min. Lift the fish out, drain the oil, & place the fish on a heated platter with the head in its original position. Decorate w/ scallions, fresh hot pepper, & ginger. Pour chicken stock mixture into skillet & bring to a boil. Add the cornstarch mixture & cook until it thickens. Pour sauce over fish and serve immediately.



WINE: TRAPICHE CHARDONNAY, 1977 From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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