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Chinese sweet and sour fish is normally done with a whole fish, but who says you can’t do it with fillets? This dish is so damn good Holly and I ate more than a pound at one sitting. You want to make this recipe, my friends. Oh yes you do.
When life gives you smallish bass — whatever species they are — ya just gotta cook them whole. And this Hmong style crispy fried fish is one of my favorite ways to do it. Lots of green onion, cilantro, lemon and garlic, all with a zippy dipping sauce. This dish rawx.
If there is one episode of Anthony Bourdain’s “No Reservations” that sticks with me, it is his trip to Venice. In that episode he has risotto di go, an ethereal dish that hinges on a magical fish broth. I’ve remade this risotto here with striped bass. It will transport you.