Crisp Swimming Fish

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1 whole sea bass or red snapper, 1 1/2 to 1 3/4 pounds, cleaned thoroughly, intestines and extra fat removed, washed inside and out, dried well

1 1/2 teaspoons Chinese white rice vinegar or distilled vinegar

2 tablespoons Shao-Hsing wine or dry sherry

1 teaspoon salt

1/4 teaspoon freshly ground white pepper

1/2 cup cornstarch

5 1/2 cups peanut oil

2 tablespoons Chinese white rice vinegar or distilled vinegar

2 tablespoons sugar

1/2 teaspoon salt

1 tablespoon double dark soy sauce, regular dark soy sauce, or mushroom soy sauce

1 1/2 teaspoons cornstarch

1/4 cup Chicken Stock

2 tablespoons Sweet Wine Rice

Pinch freshly ground white pepper

1/2 cup diced onion

1 tablespoon minced fresh ginger

2 small fresh Thai chilies, minced

2 tablespoons diced carrot

2 tablspoons diced bamboo shoot

2 tablespoons chopped scallion

10 sprigs fresh coriander (cilantro), for garnish

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