Asian -Style Sizzling Black Bass


This recipie comes from the Wolf Gang Puck Cookbook, you may substitute the Black Bass for Cat fish or Trout

Serves 2

1 whole black bass, cleaned, scaled ,fins trimmed

8 slices fresh ginger,1/4 ” thick

1/2 cup sake

1/2 cup low sodium soy sauce

1/4 cup lemon juice

1 teaspoon sugar

Peanut oil for deep frying

Salt and freshly ground black pepper

Cornstarch

2 scallions, thinly sliced

2 scallions ,cut into strips for garnish

Fresh cilantro sprigs, for garnish

1/2 lemon

Make 4 deep diagonal slashes down to the bone on both sides of the fish. Insert the ginger into the slashes. Refridgerate the fish till ready to cook.

In a small saucepan , bring the sake, soy sauce,lemon juiceand sugar to a boil. Stir in lemon juice to taste. Remove pan from heat and let it cool. Stir in the scallions.

Fill a wok or deep fryer large enough to hold the fish, with peanut oil to cover the fish by 1″. Heat the oil to 375 degrees.

Season fish lightly all over with salt and pepper. Then dust it lightly with cornstarch. Hold fish by the tail . Carefully slip it into the hot oil. Fry till skin is crispy and golden brown and the flesh is cooked through,flaky and seperates easilyfrom the bone, about 10 minutes.

With long handled metal tongs, remove the fish from the wok, letting excess oil drip back into the wok. Transfer the fish to a serving platter. Garnish the fish with scallion pieces and cilantro and squeeze lemon over it. Serve immediately, passing sauce on the side

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