1914 - Chinese-Japanese Cook Book

Chinese - Sweet and Sour Fish

DDV CULINARY

Two pounds of sea bass;
one and one half cupfuls of water;
one tablespoonful of Quong Sang Chong (water-chestnut flour);
two and one half tablespoonfuls of vinegar.

Clean a sea bass of about two pounds.
Take out all the insides, taking care to keep the fish whole.
Then put it into a medium deep dish large enough to fit the fish.
Pour over it water almost boiling, cover fish well over.
Put a lid on dish, and leave on range for one hour.
Do not boil, but keep it hot.
Now prepare the following sauce:
Rub smooth one tablespoonful of Quong Sang Chong.
To a cup and a half of water add one tablespoonful of salt,
one and one half tablespoonfuls of sugar,
and two and one half tablespoonfuls of vinegar.
Mix well.
Boil until it thickens, stirring constantly to prevent burning.
Dish up the fish, place on another hot, dry dish,
then pour over it the sauce, and serve with rice.