Crispy Black Sea Bass with Sweet-and-Sour Sauce and Green Tea

There is a tradition of using tiny amounts of powdered ammonia in Chinese cooking because it helps create an amazingly crisp exterior. Hearing of this, I seized the opportunity. (You can prepare this dish without it, but it won’t be quite the same.) We serve the crisp fish with a well-balanced sweet-and-sour sauce, finished with a sprinkle of fragrant green tea powder.