Boned Bass Provencal
| Yield: | 4 Servings |
| Categories: | Fish |
| 1 | Whole sea bass (about 2-lb when cleaned & scaled) | |
| 1 | ts | Salt |
| 1/2 | ts | White pepper |
| 1/2 | c | Flour |
| 2 | c | Chicken stock |
| 4 | tb | Vinegar |
| 4 | tb | Sugar |
| 2 | tb | Vermouth |
| 1 | tb | Minced fresh garlic |
| 1/4 | ts | Dry hot pepper flakes |
| 2 | tb | Soy sauce |
| 4 | c | Cooking oil |
| 1 | Scallion; finely shredded | |
| 1 | Fresh hot pepper; shredded | |
| 4 | sl | Ginger; finely shredded |
| 2 | tb | Cornstarch dissolved in |
| 2 | tb | Of water |
Advertisement