Serves 4

• 1 gallon canola oil plus 1 cup
• 1 whole black bass, 2 to 3 pounds, gills and guts removed (you can use dourade or bronzini, as well)
• 1 cup seasoned rice flour (season with black pepper and kosher salt)
• 2 teaspoons diced ginger
• 1/4 cup chopped garlic
• 4 large jalapenos, julienne, plus more for garnish
• Juice and zest of 4 limes
• 1 cup Ponzu-Soy Vinaigrette
• Cilantro leaves, for garnish
• Kosher salt and freshly ground black pepper

1. Preheat 1 gallon of oil in a wok.
2. Cut 3 or 4 deep slits about 1/2 inch apart into the side of the fish, deep enough to hit the vertebrae.
3. Press the fish in the seasoned flour and dust off any excess.
4. Drop the fish into hot oil and fry for about 5 to 7 minutes, depending on the fish. Remove from oil and drain. Transfer to a serving dish.
5. While fish is frying, over medium-high heat, heat 1 cup of canola oil in a large sauté pan. Add ginger, garlic and jalapeno. Cook for 1 to 2 minutes. Immediately remove pan from heat. Add the lime juice, lime zest and Ponzu-Soy Vinaigrette.
6. Pour the sizzling hot sauce over the fish. Garnish with cilantro and red jalapenos. Serve immediately.

>>This recipe appears in Episode #408.

>> For additional recipes and more, visit www.ming.com