Sea Bass in Pine-Nut Sauce


Preparation info
  • It serves


    as a main dish with one or two green vegetables.
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

This is also a deep-fried sweet and sour fish, but not in the usual sense of the term; here the reddish sauce is embellished with speckles of pearly pine nuts instead of vegetables or fruits. Scored with numerous slashes on both sides and deep-fried until the slashes are stiffened and branched out, the fish is served gracefully curved, straight up, looking as though it were ready to glide away. It’s a beautiful presentation, particularly if you serve the fish on a l