Ten Sune Gune (Sweet and Sour Fish)

Ingredients

• 2 pounds sea bass
• 1.5 cups water
• 1 tablespoon Quong Sang Chong
• 2.5 tablespoons vinegar
• 1 tablespoon salt
• 1.5 tablespoons sugar

Instructions

1. Clean the sea bass, removing the insides while keeping the fish whole.
2. Place the fish in a medium deep dish large enough to fit it.
3. Pour almost-boiling water over the fish to cover well, put a lid on the dish, and leave it on the range for one hour—keep it hot but do not boil.
4. Rub one tablespoon of water-chestnut flour smooth with a little water.
5. In a separate pot, combine one and a half cups of water, one tablespoon of salt, one and a half tablespoons of sugar, and two and a half tablespoons of vinegar, and mix well.
6. Bring the sauce mixture to a boil and stir in the dissolved flour.
7. Boil the sauce until it thickens, stirring constantly to prevent burning.
8. Remove the poached fish and place it on a hot, dry dish.
9. Pour the hot sauce over the fish and serve with rice.