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Hunan –Soh Jah She Bon (Crisp Swimming Fish)


1ea                           1 ½# Sea Bass or snapper

1 ½ t                         Rice vinegar

2 T                            Shao-hsing wine

1t                              Salt

1/2t                           White pepper

½ cup                        Cornstarch

5 ½ cups                   Peanut oil (ok to use fryer)


                    2T                             White rice vinegar

2T                             Sugar

½ t                            Salt

2T                             Rice wine

1T                             Mushroom soy

1 ½ t                         Cornstarch

¼ cup                        Chicken stock

Pinch                        White pepper

2T                             Wine rice (fermented) optional

½ cup                        Onion, med. Dice

1T                             Ginger, minced

2ea                            Thai chilies, minced

2T                             Carrot, shredded

2T                             Bamboo shoots, med dice

2T                             Scallion, ½ inch pieces

½ cup                        cilantro, rough chop for garnish


  1. Rinse and dry fish, reserve
  2. Combine sauce ingredients up to but not including onion, reserve
  3. Place on a board and make five slices to the bone (diagonally)
  4. Sprinkle with vinegar, wine salt and pepper inside and out
  5. Dredge fish in corn starch
  6. Heat oil in the wok to 375 degrees
  7. Add fish to wok and cook for 12 minutes (or use fryer)
  8. While the fish is cooking, heat another wok (or use a saute pan), add 1t of oil
  9. Add onion and cook for 3 minutes
  10. Add ginger and cook 1 minute
  11. Add carrot, bamboo shoots and chilies
  12. Add reserved sauce components and cook until thickened
  13. Arrange fish on a platter
  14. Pour sauce over fish
  15. Garnish with scallions and cilantro

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