Скачать или смотреть Pinecone Bass with Sweet & Sour Sauce - Susanna Foo

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Pinecone Bass with Sweet Sour Sauce

This is a very popular fish dish from the Beijing region also known as squirrel bass. In China, we usually use whole fish, which after being crispily fried, looks like a squirrel so it is also called squirrel bass. For home cooking, it is easier to just use fillets. Suitable fish include black sea bass, striped bass, Bronzino, or red snapper. Most importantly the fish needs to be super fresh and plump with no smell.

Ingredients :

1 pound fish fillet with the skin on
2 tbs gin, vermouth, or vodka.
2 egg yolks, slightly beaten
1-2 cup cornstarch.
1 cup corn or cannoli oil
½ tsp kosher salt
Fresh ground pepper

Directions:

1) Wash the fish fillet with salt and rinse with clean water. Dry with a paper towel. Marinate the fish with vodka

2) Lay the fish fillet with the skin side down on a cutting board. With a sharp knife score the flesh side with crisscrossing diagonal cuts an inch apart and almost down to the skin. Coat the fish with egg yolk. Then spoon the cornstarch all over the fillet, shake off all the extra coating. set fish on the side.

3) Heat the oil in a non-stick pan to very hot at around 375° F. Carefully place the fillet with the skin side down and spoon the oil over the flesh until the flesh side is crispy. Take the filet out and place it on a heated platter and keep the fish warm in the oven. Drain the oil.

4) To serve, pour the hot sweet and sour sauce over the fish. Sauce recipe to follow.

Caramelized Sweet and Sour Sauce

Ingredients:

1 tbs sugar
2 garlic, thinly sliced
2 tbs ginger, peeled and finely chopped
1 small carrot, peeled and finely chopped. (option)
1 tbs soy sauce
2 tbs ketchup
1 tsp rice vinegar
1 ½ tsp cornstarch, mixed with 2 tbs water
1 cup chicken stock
¼ cup candied pine nut (optional)
Fresh cilantro, tarragon or basil

Directions:

1) Heat 2 tbs oil in a small stainless saucepan. Add sugar, garlic, ginger, turn the heat to medium, and slowly caramelize the sugar.

2) add soy sauce, vinegar, ketchup and cook for about 2 minutes. Then add stock and cornstarch mixture, turn the heat to medium-low and simmer for 20-25 minutes. Strain out the solids and save the sauce.

3) You can make the sauce 2-3 days earlier. Keep refrigerated. Heat up in microwave and spoon over the crispy fish. Top with cilantro and pine nut.

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