Chrysanthemum Sea Bass
A Fujian-style dish of sea bass scored in a decorative crosshatch pattern, deep-fried so it opens into a chrysanthemum shape, and finished with a tomato sauce.
Ingredients
cleaned sea bass
1
tomato sauce
50 g
Chinese broccoli leaves
2 slices
dry starch
100 g
wet starch
10 g
meat stock (seasoned to make braising sauce)
to taste
Instructions
1
Step 1
Clean the sea bass, cut it into two fillets, remove the bones, score the flesh with crosshatch cuts, then slice diagonally into 10 pieces.
2
Step 2
Cut the Chinese broccoli leaves into chrysanthemum shapes, then blanch them. Season the meat stock with condiments to prepare the braising sauce.
3
Step 3
Fry the sea bass pieces until they open into chrysanthemum shapes, arrange on a plate, and serve with the blanched Chinese broccoli leaves.
4
Step 4
Thicken the braising sauce with starch, drizzle over the chrysanthemum sea bass, and serve.
