Boned Bass Provencal Recipe

• 1 whl sea bass (about 2-lb when cleaned & scaled)
• 1 tsp Salt
• 1/2 tsp White pepper
• 1/2 c. Flour
• 2 c. Chicken stock
• 4 Tbsp. Vinegar
• 4 Tbsp. Sugar
• 2 Tbsp. Vermouth
• 1 Tbsp. Chopped fresh garlic
• 1/4 tsp Dry warm pepper flakes
• 2 Tbsp. Soy sauce
• 4 c. Veg. oil
• 1 x Scallion, finely shredded
• 1 x Fresh warm pepper, shredded
• 4 slc Ginger, finely shredded
• 2 Tbsp. Cornstarch dissolved in
• 2 Tbsp. Of water

Directions