Photography recipe
Fotografía Chef

 

METHOD

  1. Make cuts into the bass skin on both sides.
  2. Prepare a marinade with Chinese rice liqueur, slices of ginger and salt; leave the bass to marinade for 15 minutes.
  3. Remove from the marinade and sprinkle with chickpea flour.
  4. Add abundant sunflower oil into a wok or big, deep pan. When the oil is hot, add in the fish heads first...

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METHOD

  1. Make cuts into the bass skin on both sides.
  2. Prepare a marinade with Chinese rice liqueur, slices of ginger and salt; leave the bass to marinade for 15 minutes.
  3. Remove from the marinade and sprinkle with chickpea flour.
  4. Add abundant sunflower oil into a wok or big, deep pan. When the oil is hot, add in the fish heads first before adding in the rest of the fish.
  5. Put the chopped ingredients for the sauce into another wok (or deep pan); sauté and add in water.
  6. Bring to the boil, stir well and leave to simmer for some 4-5 minutes; then, add in the bass. Leave to cook for 15 minutes until the sauce reduces.
  7. Serving: place the bass on a plate; put the vegetable sauce on top; add some sesame oil and chopped chives.

 

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Ingredients 4 persons
  • FISH
  • 3 bass (small-medium)
  • 1/2 glass Chinese rice liqueur (baiju)
  • ginger
  • salt
  • chickpea flower
  • Sunflower oil (for frying)
  • SAUCE
  • 3 slices ginger
  • 4 chillies
  • 3 cloves garlic (with skin)
  • 100 g red pepper
  • 6 baby corn cobs
  • 150 g fresh bacon (finely cut)
  • 2 tbsp
  • Chinese liqueur
  • 4 tbsp. soy; 1 pinch salt; 3 tbsp
  • Sugar
  • Cashews
  • 1 chicken stock cube
  • 400 ml water.
Recipes. The Cook & Chef Institute