1 whole sea bass (about 2 lbs.), cleaned and scaled
1 teaspoon salt
½ teaspoon white pepper
½ cup all-purpose cake flour
2 cups chicken stock
4 tablespoons vinegar
4 tablespoons sugar
1 tablespoon minced fresh garlic
¼ teaspoon dry hot pepper flakes
2 tablespoons Soy sauce
4 cups cooking oil
1 scallion, finely shredded
1 fresh hot pepper, shredded
4 slices ginger, finely shredded
2 tablespoons cornstarch dissolved in 2 tablespoons water
Method: Wash the bass. With a sharp knife, remove the head. Lay the fish on its side and split it in half, cutting along the backbone without removing the tail. Score (Run the knife over) the flesh side of each fillet and sprinkle with salt and pepper. Roll in flour. Coat the head with flour, too.
Combine chicken stock, vinegar, sugar, garlic, hot pepper flakes, and Soy Sauce in a separate bowl and set aside. Heat enough cooking oil to cover the fish in a deep fryer at 350oF. Holding the fish by the tail, lower it into the hot oil. Then put in the head and fry both for 7-10 minutes.
Lift the fish out, drain the oil, and place the fish on a heated platter with the head in its original position. Decorate with scallions, fresh hot pepper, and ginger. Pour chicken stock mixture into a skillet and bring to a boil. Add the cornstarch mixture and cook until it thickens. Pour sauce over fish and serve immediately. Serves 4