Fish Recipe that family has been raving about...

I'm back in the states till tomorrow. Since being back I've gotten to cook for family. 

I made this fish dish with hybrid bass that my dad caught fresh that morning. 

EVERYONE raved over it and it was the first dish gone.

And there was coconut shrimp as well. So yeah...it was good. 

I revised the printed recipe a bit because it was just way too salty for my taste buds and everyone else's. I added in everything after the salt in the recipe you'll find below. 

 Yes, I'll post the Coconut Shrimp recipe. Eventually...

 For now, enjoy this great way to actually enjoy hybrid bass that you have takin up freezer space.

Light-fried and simmered Mandarin Fish

1-3 Fillets Sea bass, perch, or hybrid bass

1 tbsp light soy sauce or 2 tsp If dark soy sauce

½ c all purpose flour or cornstarch

6 oz lard or veg oil

2 eggs well beaten

2 tbsp onion oil (see recipe for directions to make this)

Sauce

1 ½ c chicken stock, low sodium is best

1 ½ c rice wine or dry sherry (can also use cooking wine but if you do, cut out the soy sauce that is called for in the sauce.)

1 tbsp light soy sauce

2 tsp ginger juice

½ salt

1 tbsp sugar

1 tbsp hoisin or oyster sauce

2 tsp fish sauce

First, prep the onion oil. In a microwave safe dish, heat at least 2 tbsp veg or peanut oil with 1 tbsp sliced green or red onion until the onions are caramelized. Drain off the oil into another small bowl and set aside.

Then, pound fish with a cleaver to tenderize. Sprinkle on soy sauce and marinade if desired for 15 minutes. Coat with flour or cornstarch. Heat the lard or vegetable oil in a wok or sauce pan. Dip the fish in the beaten eggs and coat it thickly, then fry on both sides until nice and golden. Lift out and place in a casserole.

Lastly, bring sauce ingredients to a boil and let simmer 20 minutes. Pour the onion oil on top of the fish and spoon on the sauce. Serve. Garnish with green onion if desired. +++ OR once the sauce is just boiling, add the fish into the pot and simmer 20 minutes. Move back to casserole gently with sauce and drizzle with onion oil and garnish.