CRISPY STRIPED BASS FILLETS WITH DIPPING SAUCE

FOR THE DIPPING SAUCE:
1 tablespoon vegetable oil
3 tablespoons finely minced ginger
1 teaspoon finely minced garlic
1 tablespoon finely minced onion
1/4 cup lemon juice
1 tablespoon Chinese garlic and red chile paste
1 tablespoon soy sauce
2 tablespoons sugar
2 teaspoons sesame oil
1 tablespoon minced fresh red chile pepper
2 teaspoons cornstarch mixed with 2 teaspoons cold water
FOR THE FILLETS:
2 striped bass, cleaned, scaled, heads removed
2 (12-inch) wooden skewers, cut into 3 pieces each (6 pieces total)
2 quarts vegetable oil
1 tablespoon soy sauce
1/4 cup cornstarch

TO PREPARE THE DIPPING SAUCE:
Heat oil in small saucepan over medium heat. Stir in ginger, garlic and onion, and cook, stirring, 2 minutes or until onion is softened. Remove from the heat and whisk in remaining ingredients. Return pan to heat and bring to a boil. Remove from heat and keep sauce warm while cooking fish.

TO PREPARE THE FISH:
With sharp knife, cut striped bass along back, starting about 3 inches below tail. Scrape knife against bones to free fillet, keeping skin intact. Repeat on both sides of fillet and cut out bones. (Fish tail remains intact, attached to 2 deboned fillet pieces that will be spread on plate after cooking).

Insert 1 skewer into tail. Insert 2 skewers into fillets on either side of tail. (This holds fish in place during cooking.) Repeat with remaining striped bass.

Heat oil in large wok to 350-375 degrees F (or in deep saucepan large enough to hold fish).

Brush both sides of fish with soy sauce and coat lightly with cornstarch. Gently slide fish into hot oil and cook 6-8 minutes, until lightly browned.

TO SERVE:
Remove from wok and place on serving plate. Carefully remove skewers and spread out fillet sides, with tail up for dramatic presentation. Serve with the dipping sauce.

Makes 2 servings
Sources: Panda Express executive chef Andy to NewsOK, January 30, 2008