Crispy Sea Bass

Choy Pei Sek Bon

Preparation info

    • Difficulty


Appears in

The Chinese Banquet Cookbook

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

  • About

A fish must always be served in the latter part of a New Year’s banquet, because a fish, any fish, symbolizes reproductive powers and therefore is at this particular time of the year representative of regeneration. It is the New Year itself!


  • 1 whole sea bass, 2 pounds


  1. Wash fish, remove membranes, dry with paper towels. Make 4 cuts on each side of the body. Place fish on a large dish. Pour on marinade and use hands to rub it in, coating the fish evenly. Let it sit for 15 minutes.
  2. Heat a wok over high heat for 1 minute; add peanut oil. As oil heats, coat fish with beaten egg, including the cuts in the skin. Spread cornstarch o