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Sweet-Sour Sea Bass

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Sweet-Sour Sea Bass

Serves : 4-5
Preparation time : 10 minutes
Cooking time : 10 minutes

Ingredients :

11/4 lb. Sea bass
Pinch salt
Pinch Ve-Tsin
Tiny pinch pepper
1 teaspoon sesame oil
1 teaspoon ginger sherry
2-3 tablespoon self-raising flour
Peanut oil for deep frying
Sweet-sour sauce (see below)
8-10 onion 'flower' (see below)

Sweet-Sour Sauce
1 tablespoon sugar
Pinch salt
Pinch pepper
Pinch Ve-Tsin
3 tablespoons malt vinegar
1 teaspoon soy sauce
1 teaspoon tomato ketchup
Scant 1/4 pint ( U.S. 1/2 cup) water
1 teaspoon cornflour
1 dessertspoon water
2 tablespoons Chinese pickles

Bring the first eight ingredients to the boil. Stir in the cornflour, Blended with the dessertspoon water and boil for 2 minutes, stirring continuously. Add the pickles and heat through.

To Make the Onion 'Flower'
Cut four 11/2- to 2 inch lengths of firm green spring onion stalk, then cut down one-third way from each end.

Drop them into cold iced water and the ends will spring into circular fringes or 'flower'.

Method :

Scale and clean the fish through the gills. Dry it, inside and out, with the salt, Ve-Tsin and pepper, mixed together. Dab the fish here and there with the sesame oil and ginger sherry.
Have the oil deep enough for the fish to be submerged in it. Heat it to the stage where a slice of raw potato does not at once rice to the surface when it is dropped into the oil. The temperature will then be 350-360 °F or 176-182°C. Which is correct for raw fish. It will require 10-15 minutes. Raise the temperature towards the end of cook so that the fish will be golden in colour.
Place the well drained bass on a heated oval dish, arrange the sweet-sour sauce around it and garnish with the onion 'flower'.

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Almond Lake, Bean Curd with Crabmeat, Pork Meat Balls, Prawn Paste Fritter, Red-Cooked Cabbage, Chicken with White Button Mushroom, Duck with Pineapple, Shrimp Fritters, Steamed Omelet, Wontons with Pork and Shrimps

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