Poppy and I learned this recipe when we took a Chinese-cooking class while we were graduate students at Johns Hopkins in the late sixties.
You will need about a 2-pound fresh striped bass, aka
rockfish. (Clear, shiny, eyes and red gills are signs of freshness.)
Though this recipe is most impressive if fish is served whole, cutting the
fish in half to fit your pan will not ruin the final product.
Dry and fry whole fish in oil on low heat.
parts maple syrup with honey
2 parts vinegar
2 parts sherry
2 parts soy sauce
green onions, shredded
mushrooms and bamboo shoot tips
water chestnuts, shredded
Pour all fat off fish.
Add liquid mix and shredded vegetables to frying pan plus more sherry.
(We used to add quite a bit of MSG but I no longer include that.)
Add 3 to 6 large cloves of garlic, chopped, and some chili pepper, chopped
The fish can simmer as long as an hour.
When ready to serve, remove solids to a plate large enough to accommodate
the fish. Then prepare a sauce using the liquid and vegetables with which
the fish cooked..
Mix some cornstarch in a small amount of cold water. Add the cornstarch-water mixture to liquid remaining in the pan to thicken the sauce.
Pour some sauce over the fish and pass the rest separately.
This recipe has been kitchen tested.
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Copyright © 1999-2003 S.H. Klock/ The Recipe
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