Hong Shao Braised Striped Bass

Xi’an is pretty landlocked, so when my family would have fish, it was always a treat, reserved for larger family meals on a weekend. And you bet when we did fish, we did it proper—cooked whole with the head on, bones intact (watch out for those little ones), and the important (tasty) innards left inside. You know, China style. If you can find a fishmonger to do you a solid, you’ll have them remove the gallbladder (bitter, gross) but keep the brain (rich in fish oil and flavor), roe (if it’s