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Striped Bass With Pungent Sauce

Western.Chefs's picture
Ingredients
  Whole stripped bass/Sea bass 3 1⁄2 Pound, dressed, with head and tail left on
  Dry sherry 1 Tablespoon
  Salt To Taste
  Carrot 1 Small, cut into 3-inch-iong matchstick-thin strips
  Stalk celery 1 , cut into 3-inch-iong matchstick-thin strips
  Water 1 1⁄4 Cup (20 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  White wine vinegar 1⁄2 Cup (8 tbs)
  Ketchup 1⁄2 Cup (8 tbs)
  Sweet pickle relish 2 Tablespoon
  Soy sauce 2 Teaspoon
  Lemons 2 Medium, sliced (For Garnish)
Directions

1. Rinse striped bass with running cold water; pat dry with paper towels. With sharp knife, cut fish crosswise into 2 pieces; score 3 crosswise slashes about 1/2 inch deep on both sides of each piece (scoring helps fish cook faster and more evenly).
2. In small bowl, mix sherry and 1 teaspoon salt. With hands, rub sherry mixture on fish and in body cavity. Place fish on platter; cover and refrigerate 30 minutes.
3. In 5- or 6-quart Dutch oven or saucepot, over medium heat, heat about 1 inch salad oil to 350°F. on deep-fat thermometer.
4. Again pat fish dry with paper towels; coat fish with 1/3 cup cornstarch. Carefully slip 1 piece of fish into hot salad oil; cook 8 minutes or until underside is golden.
5. With pancake turner, turn fish over to brown the other side, about 8 minutes or until fish flakes easily when tested with fork. Drain fish on paper towels 1 minute; then place on large warm platter; keep warm. Repeat with second piece. Reassemble pieces to make whole fish.
6. Meanwhile, in 2-quart saucepan over high heat, in 1 tablespoon hot salad oil, cook carrot, celery, and V2 teaspoon salt, stirring quickly and frequently, 2 minutes or until vegetables are tender-crisp. Spoon mixture into small bowl; set aside.
7. In same saucepan over medium-low heat, heat water, sugar, vinegar, catchup, pickle relish, soy sauce, and 3 tablespoons cornstarch to boiling, stirring frequently with wire whisk. Continue cooking 2 minutes, stirring frequently.
8. Pour sauce over and around fish; sprinkle fish with carrot mixture and garnish with lemon slices.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Fish

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