Hot and Crisp Fish

Name: Hot and Crisp Fish (Soh Jah Seh Barn)
Cuisine: China
Ingredients: 1 tablespoon minced ginger; 2 tablespoons sherry; 2 tablespoons ¼-inch dice of bamboo shoots; 2 tablespoons ¼-inch dice of carrot; 2 tablespoons sugar; 2 tablespoons white vinegar; ½ teaspoon salt; ½ teaspoon Szechuan Chili Paste; ¼ cup chicken broth; Pinch of white pepper; ¼ cup catsup; 2 tablespoons sweet wine rice; 1 tablespoon dark soy sauce; ½ cup ¼-inch dice of onions; 1 teaspoon sesame oil; 2 tablespoons ¼-inch pieces of scallions; ¼ teaspoon white pepper; ½ cup cornstarch; 1 teaspoon salt; 1½ teaspoons white vinegar; 2 tablespoons white wine; 1½ to 1¾ pounds sea bass: clean, remove membranes, wash and dry thoroughly; 5½ cups peanut oil; 1½ teaspoons cornstarch; 2 small hot red peppers, minced; Sprigs of coriander

Soh Jah Seh Barn

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Ingredients

1½ to 1¾ pounds sea bass: clean, remove membranes, wash and dry thoroughly
1½ teaspoons white vinegar

Asia
China
Main course
Hunan
Spicy

Method

Place thoroughly dry fish in a dish. Cut 5 slits diagonally into the fish’s side, repeat on other side, but do not cut through to bone. Sprinkle with white vinegar all over, inside and out. Repeat with white wine. Repeat with salt. Repeat with white pepper. Place cornstarch on a sheet of wax paper and coat bass with it thoroughly on both sides, including the opening made