Chinese-Style Whole Fried Black Bass over Wok-Sauteed Bok Choy, Ginger, and Spring Garlic

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Level:
Intermediate

Ingredients
  • 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.
Directions
  • 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.

  • Heat a large wok and add vegetable oil. When the oil is hot, add the spring garlic and bok choy. Cook for 4 to 5 minutes. Toss vegetables with the sesame oil and the rice wine vinegar.

  • 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


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