Whole Fried Black Bass With Sweet and Sour Sauce
Ingredients
FOR THE FISH
Whole black bass: 1 (about 1 to 1.5 kg, scaled and gutted)
All purpose flour: 240 g
Cornstarch: 120 g
Canola oil: for frying
Salt: to taste
FOR THE SWEET AND SOUR SAUCE
Rice vinegar: 465 g
Chili oil: 100 g
Sugar: 320 g
Cornstarch: 15 g
Water: 15 g
Serving a whole fish brings tables together, which is exactly what Lunar New Year is about. “We have done a version of this sauce with harissa and chili oil; both are equally delicious,” says Kiko chef Alex Chang, so feel free to play around with your favorite salsas and sauces.
How to make Whole Fried Black Bass With Sweet and Sour Sauce
01.
Make the Sweet and Sour Sauce
- In a saucepan over medium heat, add the chili oil and sugar.
- Cook until the sugar melts and turns an amber color.
- Carefully add the rice vinegar. The mixture will bubble vigorously.
- Stir and let the sauce reduce until slightly syrupy.
- In a small bowl, mix the cornstarch and water to form a slurry.
- Whisk the slurry into the sauce and cook until thickened.
- Remove from heat and set aside.
02.
Prepare the Dredge
- In a shallow bowl, combine the flour and cornstarch. Mix well.
- Pat the fish dry and season inside and out with salt.
- Dredge the fish thoroughly in the flour mixture, shaking off any excess.
03.
Fry the Fish
- In a deep fryer or large heavy pot, heat canola oil to 350°F.
- Carefully lower the fish into the hot oil.
- Fry for about 3 to 4 minutes per pound, until golden brown and crisp.
- Remove the fish and place on a wire rack to drain.
- Season lightly with salt.
04.
Finish and Serve
- Reheat the sweet and sour sauce until hot.
- Place the fried fish on a serving platter and ladle the sauce over the top, coating from head to tail.
- Serve immediately.
