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Classic
Cook Books
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page 20
FISH
TEN SUNE GUNE
(Sweet and Sour Fish)
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,
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