Ingredients
1 tail sea bass, 2 leaves of Chinese broccoli (gai lan).
Ingredients
100 g (about 3.5 oz) cornstarch, 10 g (about 2 teaspoons) cornstarch paste, 50 g (about 3.5 tablespoons) ketchup.
Instructions
1. Clean the sea bass, split it into 2 fillets and remove the bones, then score the flesh with a crisscross pattern, followed by diagonal cuts, and cut into 10 pieces.
2. Cut the Chinese broccoli leaves into chrysanthemum shapes, blanch them; prepare the sauce by mixing the clear meat broth with seasonings.
3. Deep-fry the sea bass pieces until they bloom into chrysanthemum shapes, then arrange on a serving plate. Garnish with Chinese broccoli leaves, thicken the seasoned sauce with a cornstarch slurry, and pour it over the chrysanthemum-shaped fish before serving.