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Black Bass with Chili Sauce and Scallions

See full recipe on: Kitchen Daily



Ingredients

For the fish:
8 (4-ounce) pieces boneless black or sea bass fillet with skin (3/4 inches thick)
1/2 teaspoon salt
1/2 cup cornstarch
About 3/4 cup peanut or vegetable oil for frying
For the sauce:
1 tablespoon water
2 teaspoons cornstarch
2 tablespoons chopped fresh garlic
1 tablespoon chopped ginger
2 tablespoons chili garlic paste, preferably lee kum kee brand
1 cup chicken broth or water
2 tablespoons chinese rice wine or dry sherry
1 tablespoon light soy sauce
1 teaspoon chinese black vinegar or balsamic vinegar
1 teaspoon sugar
1/4 teaspoon salt, plus additional to taste
1 bunch scallions, trimmed and cut crosswise into 2-inch long pieces (1 1/4 cups)
Garnish:
Cilantro sprigs
Special equipment: a 14-inch flat-bottomed wok (not nonstick); a deep-fat or candy thermometer

Nutrition 8 servings

Per Serving % Daily Value
Calories 355
Fat 22g 35%
Carbs 13g 4%
Protein 22g 45%
Fiber 0g 3%
Cholesterol 47mg 15%
Sodium 455mg 18%
     
Fat
Carbs
Protein

Preparation






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