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.
Serve the fish on top of the sauteed vegetables with the garlic chili sauce on the side.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Yield: 4 servings
Recipe courtesy Emeril Lagasse, 2007
Recipe courtesy of Bobby Flay
Recipe courtesy of Jeffrey Saad