Recipe - Boned Bass Provencal

1 Whole sea bass (about 2lb
when cleaned & scaled)
1 teaspoon Salt
One half teaspoon White pepper
One half cup Flour
2 cup Chicken stock
4 tablespoon Vinegar
4 tablespoon Sugar
2 tablespoon Vermouth
1 tablespoon Minced fresh garlic
One fourth teaspoon Dry hot pepper flakes
2 tablespoon Soy sauce
4 cup Cooking oil
1 Scallion; finely shredded
1 Fresh hot pepper; shredded
4 sl Ginger; finely shredded
2 tablespoon Cornstarch dissolved in
2 tablespoon Of water

Wash the bass. With a sharp knife, remove the head. Lay the fish on its
side & split in 1/2, cutting along the backbone w/out removing tail. Score
flesh side of each fillet & sprinkle w/ salt & pepper mixed together. Roll
in flour. Coat the head w/ flour, too. Combine chicken stock, vinegar,
sugar, vermouth, garlic, hot pepper flakes, & soy sauce in separate bowl &
set aside. Heat cooking oil deep enough to cover fish in deep fryer to 350.
Holding the fish by the tail, lower it into the hot oil. Then put in the
head & fry both for 710 min. Lift the fish out, drain the oil, & place the
fish on a heated platter with the head in its original position. Decorate
w/ scallions, fresh hot pepper, & ginger. Pour chicken stock mixture into
skillet & bring to a boil. Add the cornstarch mixture & cook until it
thickens. Pour sauce over fish and serve immediately.

HUNAN

CHESTNUT ST., PHILADELPHIA

WINE: TRAPICHE CHARDONNAY, 1977

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.