Equipment
Ingredients
Marinade
- 1 sea bass, gutted, head and tail intact
- 15 ml white wine
- 10 ml white vinegar
- 6 g salt
- 3 g white pepper
Frying
- 1440 ml peanut oil
- 1 egg, beaten
- 96 g cornstarch
Sauce and Garnish
- 100 g onion, minced
- 15 g ginger, peeled and minced
- 1 garlic, minced
- 15 ml white vinegar
- 5 ml sherry
- 6 g sugar
- 1½ g salt
- 5 ml dark soy sauce
- 10 ml chili-pepper oil
- 180 ml chicken stock
- 3 g lima beans
- 8 g cornstarch
- 15 g scallion, chopped
- 5 g cilantro, for garnish
Nutrition (per serving)
Method
Rinse the sea bass and pat it dry with paper towels. Use a sharp knife to cut diagonal slits 2.5 cm (1 inch) deep into both sides of the fish.
Mix the wine, 10ml vinegar, 6g salt, and white pepper in a shallow pan. Coat the fish thoroughly in the marinade and rest for 30 minutes.
Fill a wok with peanut oil and heat over medium-high heat until it reaches 180°C (350°F).
Dredge the marinated fish in the beaten egg, then coat completely and evenly with 96g of cornstarch.
Carefully place the fish in the hot oil. Fry for approximately 6 minutes per side, using a ladle to pour hot oil over the exposed parts until the coating is deep golden brown.
Remove the fish and drain on paper towels. Discard all but 15ml (1 tablespoon) of the oil from the wok.
Add minced onion, ginger, and garlic to the wok. Sauté for 4 minutes until the aromatics are soft.
Whisk 15ml vinegar, sherry, sugar, 1.5g salt, soy sauce, chili oil, chicken stock, lima beans, and 8g cornstarch in a bowl. Pour into the wok.
Add scallions and bring the sauce to a boil. Stir constantly over medium heat until the liquid thickens into a heavy syrup.
Place the fish on a platter. Pour the hot sauce over the fish and garnish with cilantro.
Chef's Notes
- Ensure the sea bass is completely dry before dredging in egg and cornstarch; this is crucial for achieving a crisp, non-soggy coating.
- Maintain the oil temperature at 180°C (350°F) during frying. If the oil is too cool, the fish will absorb too much oil and become greasy. If it's too hot, the coating will burn before the fish is cooked through.
- When making the sauce, ensure the cornstarch slurry is well-mixed before adding to the wok to prevent lumps. Stirring constantly is key to achieving a smooth, syrupy consistency.
- The chili-pepper oil can vary greatly in heat. Taste your oil beforehand, or start with less and add more to your preference. The optional lima beans add a unique texture and umami, often from fermented varieties.
Storage
Refrigerator: 2 days — Store sauce and fish separately if possible to maintain texture
Reheating: Reheat fish in a 190°C (375°F) oven until crisp; warm sauce separately in a pan.
