| Ingredients | Direction |
|---|---|
| 1 whole sea bass or similar, weighing 1-1-1/2 lb gutted 2 tsp salt 6 tbsp vegetable or peanut oil 2 slices fresh gingerroot 2 garlic cloves, finely sliced 2 scallions, coarsely chopped 1 green pepper, thinly sliced 1 red pepper, thinly sliced 1 carrot, finely sliced 1/2 cup fresh or canned bamboo shoots, rinsed and thinly sliced (if using fresh shoots, boil in water first for 30 minutes) 2 tomatoes, peeled, seeded, and thinly sliced 1 tbsp Shaoxing rice wine 2 tbsp white rice vinegar 1 tbsp light soy sauce 1 tbsp sugar |
1. Clean the fish and dry thoroughly. Score the fish on both sides with deep, diagonal cutes. Press 1/2 teapsoon of the salt into the skin. 2. In a preheated wok, heat 4 tablespoons of the oil and cook the fish for about 4 minutes on each side, or until the flesh is soft. Drain, then set aside and keep warm. 3. In the clean preheated wok, heat the remaining oil and stir-fry the gingerroot, garlic, and scallions until fragrant. Toss in the vegetables with the remaining salt and stir rapidly for 2-3 minutes. Add the remaining ingredients and mix well for 2-3 minutes. Pour the sauce over the fish and serve at once. |