Red-Cooked Sea Bass with Meat Stuffing


Preparation info
  • It serves


    as a main course.
    • Difficulty


Appears in

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.


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


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