Striped Bass Fillets With Dipping Sauce
Panda Express Recipe
Serves 2
DIPPING SAUCE
1 tablespoon vegetable oil
3 tablespoons finely minced ginger
1 teaspoon finely minced garlic
1 tablespoon finely minced onion
1/4 cup lemon juice
1 tablespoon Chinese garlic and red chile paste
1 tablespoon soy sauce
2 tablespoons sugar
2 teaspoons sesame oil
1 tablespoon minced fresh red chile pepper
2 teaspoons cornstarch mixed with 2 teaspoons cold water
FILLETS
2 striped bass, cleaned, scaled, heads removed
2 (12-inch) wooden skewers, cut into 3 pieces each (6 pieces total)
2 quarts vegetable oil
1 tablespoon soy sauce
1/4 cup cornstarch
For dipping sauce, heat oil in small saucepan over medium heat. Stir in the ginger, garlic and onion. Cook stirring 2 minutes or until the onion is softened. Remove from the heat and whisk in remaining ingredients. Return pan to heat and bring to a boil. Remove from heat and keep sauce warm while cooking fish.
For fillets, with sharp knife, cut striped bass along back, starting about 3 inches below tail. Scrape knife against bones to free fillet, keeping skin intact. Repeat on both sides of fillet and cut out bones. (Fish tail remains intact, attached to 2 deboned fillet pieces that will be spread on plate after cooking).
Insert 1 skewer into tail. Insert 2 skewers into fillets on either side of tail. (This holds fish in place during cooking.) Repeat with remaining striped bass.
Heat oil in a large wok to 350-375 degrees (or use a deep saucepan large enough to hold fish). Brush both sides of fish with soy sauce and coat lightly with cornstarch. Gently slide fish into hot oil and cook 6-8 minutes, until lightly browned. Remove from wok and place on serving plate. Carefully remove skewers and spread out fillet sides, with tail up for dramatic presentation. Serve with the dipping sauce.
Source: Panda Express
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