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Suggest a better descriptionWash the bass. With a sharp knife, remove the head. Lay the fish on its side & split in 1/2, cutting along the backbone w/out removing tail. Score flesh side of each fillet & sprinkle w/ salt & pepper mixed together. Roll in flour. Coat the head w/ flour, too. Combine chicken stock, vinegar, sugar, vermouth, garlic, hot pepper flakes, & soy sauce in separate bowl & set aside. Heat cooking oil deep enough to cover fish in deep fryer to 350. Holding the fish by the tail, lower it into the hot oil. Then put in the head & fry both for 7-10 min. Lift the fish out, drain the oil, & place the fish on a heated platter with the head in its original position. Decorate w/ scallions, fresh hot pepper, & ginger. Pour chicken stock mixture into skillet & bring to a boil. Add the cornstarch mixture & cook until it thickens. Pour sauce over fish and serve immediately. HU-NAN CHESTNUT ST., PHILADELPHIA WINE: TRAPICHE CHARDONNAY, 1977 From the
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Serving Size: 1 Serving (537g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2289 | ||
Calories from Fat: 2044 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 227.1g | 303 % | |
Saturated Fat 17.3g | 87 % | |
Monounsaturated Fat 143.2g | ||
Polyunsanturated Fat 63.7g | ||
Cholesterol 7.2mg | 2 % | |
Sodium 470.6mg | 16 % | |
Potassium 305mg | 8 % | |
Total Carbohydrate 62.1g | 18 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 61.1g | ||
Protein 8.5g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2289
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