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