Boned Bass Provencal Recipe Recipe

Name: Boned Bass Provencal Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whl sea bass (about 2-lb when cleaned & scaled); 1 tsp Salt; 1/2 tsp White pepper; 1/2 c. Flour; 2 c. Chicken stock; 4 Tbsp. Vinegar; 4 Tbsp. Sugar; 2 Tbsp. Vermouth; 1 Tbsp. Chopped fresh garlic; 1/4 tsp Dry warm pepper flakes; 2 Tbsp. Soy sauce; 4 c. Veg. oil; 1 x Scallion, finely shredded; 1 x Fresh warm pepper, shredded; 4 slc Ginger, finely shredded; 2 Tbsp. Cornstarch dissolved in; 2 Tbsp. Of water

Servings: persons

1 whl sea bass (about 2-lb when cleaned & scaled)
1 tsp Salt
1/2 tsp White pepper
1/2 c. Flour
2 c. Chicken stock
4 Tbsp. Vinegar
4 Tbsp. Sugar
2 Tbsp. Vermouth
1 Tbsp. Chopped fresh garlic
1/4 tsp Dry warm pepper flakes
2 Tbsp. Soy sauce
4 c. Veg. oil
1 x Scallion, finely shredded
1 x Fresh warm pepper, shredded
4 slc Ginger, finely shredded
2 Tbsp. Cornstarch dissolved in
2 Tbsp. Of water

1
Wash the bass.
2
With a sharp knife, remove the head.
3
Lay the fish on its side & split in 1/2, cutting along the backbone w/out removing tail.
4
Score flesh side of each fillet & sprinkle w/ salt & pepper mixed together.
5
Roll in flour.
6
Coat the head w/ flour, too.
7
Combine chicken stock, vinegar, sugar, vermouth, garlic, warm pepper flakes, & soy sauce in separate bowl & set aside.
8
Heat veg.
9
oil deep sufficient to cover fish in deep fryer to 350.
10
Holding the fish by the tail, lower it into the warm oil.
11
Then put in the head & fry both for 7-10 minutes.
12
Lift the fish out, drain the oil, & place the fish on a heated platter with the head in its original position.
13
Decorate w/ scallions, fresh warm pepper, & ginger.
14
Pour chicken stock mix into skillet & bring to a boil.
15
Add in the cornstarch mix & cook till it thickens.
16
Pour sauce over fish and serve immediately.
17
HU-NAN
18
WINE: TRAPICHE CHARDONNAY, 1977

2616

kcal

Calories

246

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 whl sea bass (about 2-lb when cleaned & scaled), 1 tsp Salt, 1/2 tsp White pepper, 1/2 c. Flour, and more.

Yes, Boned Bass Provencal Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boned Bass Provencal Recipe

How did you like this recipe?

Frequently Asked Questions