Asian-Style Sizzling Black Bass

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Wolfgang Puck

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Ingredients

1 whole black bass, cleaned and scaled, fins trimmed

8 slices fresh ginger, 1/4-inch thick

1/2 cup sake

1/2 cup low-sodium soy sauce

1/4 cup lemon juice

1 teaspoon sugar

Lemon juice

1 Pinch of sugar

Peanut oil for deep-frying

Salt

Freshly ground black pepper

Cornstarch

2 scallions, thinly sliced

2 scallions, cut into strips for garnish

Fresh cilantro sprigs, for garnish

1/2 lemon

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