Sweet and Sour Sea Bass

Name: Sweet and Sour Sea Bass (糖醋魚)
Yield: It serves 4 people as a main course.
Cuisine: Chinese
Ingredients: 5 tablespoons sugar; 4 tablespoons all-purpose flour; Sprigs of fresh coriander or parsley; ¼ cup shredded carrots; 4 large dried black Chinese mushrooms (presoaked); 1 medium clove garlic, lightly smashed and peeled; 4 quarter -sized slices peeled ginger, shredded; 3 tablespoons cider vinegar; ¼ teaspoon salt dissolved in 2 tablespoons dry sherry; 4 tablespoons cornstarch; ½ cup frozen or fresh green peas; ½ cup shredded bamboo shoots; 1 tablespoon cornstarch dissolved in 1 cup water; 1 teaspoon salt; 1 tablespoon catsup; 2 tablespoons dark soy sauce; 1 tablespoon sesame oil; 4 to 6 cups oil; 1 sea bass, about 2½ pounds

糖醋魚

Preparation info

It serves
4
people as a main course.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This is the classic version of a sweet and sour fish; it is deep-fried and then glazed with the vegetable-rich sauce.

Ingredients

1 sea bass, about 2½ pounds
¼ teaspoon salt dissolved in

Asia
China
Fish course
Pescatarian

Method

Preparations

Have the fish scaled and cleaned, but leave it whole. Rinse and dry it; score it on a slant 3 times on each side, about 1 inch apart. Rub the salt-sherry all over it. Combine the cornstarch and flour and coat the fish all over. Let it set as you prepare the sauce vegetables and seasonings. It may be done an hour or two in advance; cover and refrigerate.