Striped Bass Chinese Style

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.

Ingredients
  

  • 2- pound fresh striped bass
  • 3 parts maple syrup with honey
  • 2 parts vinegar
  • 2 parts sherry
  • 2 parts soy sauce
  • ginger shredded
  • green onions shredded
  • mushrooms and bamboo shoot tips
  • water chestnuts shredded

Instructions
 

  • 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.
  • Meanwhile, combine:
  • 3 parts maple syrup with honey
  • 2 parts vinegar
  • 2 parts sherry
  • 2 parts soy sauce
  • Also, prepare:
  • ginger, shredded
  • 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.
Keyword Fish and Shellfish