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Receta Boned Bass Provencal

Name: Boned Bass Provencal
Ingredients: 1 whl sea bass (about 2-lb when cleaned & scaled); 1 tsp Salt; 1/2 tsp White pepper; 1/2 c. Flour; 2 c. Chicken stock; 4 Tbsp. Vinegar; 4 Tbsp. Sugar; 2 Tbsp. Vermouth; 1 Tbsp. Chopped fresh garlic; 1/4 tsp Dry warm pepper flakes; 2 Tbsp. Soy sauce; 4 c. Veg. oil; 1 x Scallion, finely shredded; 1 x Fresh warm pepper, shredded; 4 slc Ginger, finely shredded; 2 Tbsp. Cornstarch dissolved in; 2 Tbsp. Of water

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Ingredientes

1 whl sea bass (about 2-lb when cleaned & scaled)
1 tsp Salt
1/2 tsp White pepper
1/2 c. Flour
2 c. Chicken stock
4 Tbsp. Vinegar
4 Tbsp. Sugar
2 Tbsp. Vermouth
1 Tbsp. Chopped fresh garlic
1/4 tsp Dry warm pepper flakes
2 Tbsp. Soy sauce
4 c. Veg. oil
1 x Scallion, finely shredded
1 x Fresh warm pepper, shredded
4 slc Ginger, finely shredded
2 Tbsp. Cornstarch dissolved in
2 Tbsp. Of water

Direcciones

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, warm pepper flakes, & soy sauce in separate bowl & set aside. Heat veg. oil deep sufficient to cover fish in deep fryer to 350. Holding the fish by the tail, lower it into the warm oil. Then put in the head & fry both for 7-10 minutes. 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 warm pepper, & ginger. Pour chicken stock mix into skillet & bring to a boil. Add in the cornstarch mix & cook till it thickens. Pour sauce over fish and serve immediately.
HU-NAN
WINE: TRAPICHE CHARDONNAY, 1977