To my mind, bass is undoubtedly the king of fish, and a whole, crispy, deep-fried one is a gourmet’s treat. But this dish would work equally well with inexpensive dabs or soles. The trick is to drizzle hot oil on to the ginger and spring onions so that they actually cook very lightly.
Mix together the brandy, soy sauce, sugar and sesame oil. With a sharp knife make several diagonal slashes on both sides of the bass. Lay the fish in a dish and pour over the marinade. Leave in a cool place for about an hour.
Drain the fish and dredge well with flour. Heat the oil until sizzling in a large wok or deep pan. Fry the fish for about 15-20 minutes, until crisp and tender. Carefully lift out the fish and place on a serving dish.
Sprinkle over the ginger and spring onions. Take some hot oil from the wok and drizzle
© 1994 Keith Floyd estate. All rights reserved.