Sweet Sour Fish
|Sea bass||2 Pound (1 Large Or 3 Small-Mouthed Bass)|
|Ginger root slice||1 Tablespoon|
|Dry sherry||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Teaspoon|
|Ginger root juice||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
Rinse fish in cold water and drain.
Slash each fish crosswise on each side along backbone in meaty part, making three equal diagonal cuts.
Bring enough water to boil in a large, shallow pan to completely cover fish.
Gently lower fish into water; add sherry and ginger slices.
Cover tightly and remove at once from heat.
Let stand 15 to 20 minutes; fish will be cooked.
Meanwhile, combine remaining ingredients in a small saucepan and cook, stirring, until thickened.
Carefully remove fish to serving platter and pour on hot sauce.