Striped Bass With Pungent Sauce Recipe
Ingredients
| 1 3 1/2-pound whole striped bass or sea bass, dressed, with head and tail left on 1 tablespoon dry sherry | ||
| Salt | To Taste | |
| 1 small carrot, cut into 3-inch-Iong matchstick-thin strips | ||
| 1 celery stalk, cut into 3-inch-long matchstick-thin strips | ||
| Water | 1 1/4 Cup (16 tbs) (Salad oil Cornstarch) | |
| Sugar | 3/4 Cup (16 tbs) (Salad oil Cornstarch) | |
| Wine vinegar | 1/2 Cup (16 tbs) (Salad oil Cornstarch) | |
| 1/2 cup catchup | ||
| 2 tablespoons sweet-pickle relish | ||
| Soy sauce | 2 Teaspoon (Salad oil Cornstarch) | |
| 2 medium-sized lemons, 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.
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.
Chef
