Sweet and Sour Sea Bass


Preparation info
  • It serves


    people as a main course.
    • Difficulty


Appears in

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.


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



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.