vegetable oil, for frying |
1 (2-pound) black bass |
1 cup rice flour |
1 cup cornstarch |
salt and freshly ground black pepper |
1/4 cup essence, recipe follows |
2 teaspoons five-spice powder |
4 bunches spring garlic, sliced |
4 small heads baby bok choy, split |
1 teaspoon sesame oil |
2 tablespoons rice wine vinegar |
garlic chili sauce, store bought |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
recipe from new new orleans cooking , by emeril lagasse and jessie tirsch |
published by william morrow, 1993. |