Chinese-Style Whole Fried Black Bass over Wok-Sauteed Bok Choy, Ginger, and Spring Garlic
- Vegetable oil, for frying
- 1 (2-pound) black bass
- 1 cup rice flour
- 1 cup cornstarch
- Salt and freshly ground black pepper
- 1/4 cup Essence, recipe follows
- 2 teaspoons five-spice powder
- 4 bunches spring garlic, sliced
- 4 small heads baby bok choy, split
- 1 teaspoon sesame oil
- 2 tablespoons rice wine vinegar
- Garlic chili sauce, store bought
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
Preheat the oil to 360 to 375 degrees F in a deep-fryer or Dutch oven.
Cut 4 or 5 (2-inch) slits into the skin of the bass. In a large bowl, combine the rice flour, cornstarch, salt, pepper, Essence and five-spice powder. Season the fish with salt and pepper and dredge in the flour mixture. Drop into the hot oil and fry for 8 to 10 minutes until the fish is golden brown and cooked through.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Yield: 4 servings