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

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

  • About

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.