Red-Cooked Sea Bass with Meat Stuffing

Name: Red-Cooked Sea Bass with Meat Stuffing (紅燒釀魚)
Yield: It serves 4 as a main course.
Cuisine: Chinese
Ingredients: ¼ pound ground lean pork; 1 sea bass or striped bass, about 2½ pounds; 1½ cups water; 4 quarter -sized slices peeled ginger; 1 large whole scallion, cut into 3 pieces; 2 tablespoons dry sherry; Chopped coriander or sprigs of parsley; 1 tablespoon sesame oil; 2 teaspoons light soy sauce; 1 teaspoon sugar; 4 to 5 tablespoons flour for dusting; 2 quarter -sized slices peeled ginger, minced; 3 minced water chestnuts or 2 tablespoons minced lettuce ribs; Sprinkling black pepper; ¼ teaspoon sugar; 2 teaspoons dry sherry; 1 large clove garlic, lightly smashed and peeled; 4 tablespoons oil; 4 tablespoons dark soy sauce; ½ teaspoon cornstarch dissolved in 1 teaspoon water

紅燒釀魚

Preparation info

It serves
4
as a main course.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

First fried to crisp and firm the skin, the fish is then simmered in the dark soy-sauce seasonings for a penetrating flavor. It’s saucy and good with rice. Make either Stir-fried Cabbage and Carrots or Sliced Zucchini with Shredded Carrots to provide a light change of taste for this rich dish.

Ingredients

1 sea bass or striped bass, about 2½ pounds
4 to 5 tablespoons

Asia
China
Main course
Spicy

Method

Preparing and stuffing the fish

Have the fish cleaned and scaled, but leave the head and tail on. Rinse and dry it inside and outside. Score the fish (see illustrat