Sea Bass, Chiu Chow Style
|Fish stock||1 1⁄2 Quart (Fragrant Type)|
|Julienned ginger||2 Tablespoon (Fresh Ones)|
|Reduced sodium soy sauce||2 Tablespoon|
|Whole sea bass/Striped sea bass / red snapper / flounder / sea trout||1 1⁄2 Pound (2 Medium Ones)|
|Cilantro||1 1⁄4 Bunch (125 gm), coarse stems removed (Large Bunch, Fresh Coriander)|
|Flat-leaf parsley||1 Bunch (100 gm), coarse stems removed (1 Medium-Small Bunch)|
|Hot chili pepper||1 Small, such as jalapeno, quartered lengthwise, seeded and slivered (Red / Green)|
1. In a large wok, Dutch oven or fish poacher, combine the fish stock, ginger and soy sauce. Bring to a boil over moderate heat. Reduce the heat to low.
2. Tear off 4 sheets of aluminum foil, each measuring about 12-by-16 inches. Fold them lengthwise into thirds to make strips 4-by-16 inches. Place 2 strips under each bass and lower the fish into the stock (depending on your pot you may have to poach them in 2 batches). Return the stock to a boil over moderate heat. Reduce the heat, cover and poach until a chopstick easily pierces the flesh at the thickest part, 10 to 12 minutes. Remove the fish on the foil to a large deep platter. Pull out the foil and discard.
3. Scatter the cilantro, flat-leaf parsley and chile pepper over the fish. Ladle the hot broth over all to cook them.
4. To serve, use 2 large spoons to lift off the flesh from the top side of each bass and put the portions into shallow soup plates. Spoon on some of the parsley, ginger, chile and broth and serve hot. Starting at the head of each fish left in the broth, pull up the skeleton and discard. The rest of the fish will remain warm in the broth.