WHOLE FRIED MARINATED SEA BASS BY DANI GARCIA

The first time I ate something similar was in China, specifically in Shanghai in 2010. I was impressed by the way the Chinese fried the whole fish, just as we do now with this sea bass that we also marinade. It has become one of the BiBo Classic. -Dani Garcia

INGREDIENTS NEEDED

To clean the fish:

4 pieces sea bass 700g

For the fish marinade:

500g white wine vinegar

176g water

25g garlic

4g dry oregano

12g sweet paprika

80g fine salt

8g chopped parsley

To marinate the fish:

8 filets of sea bass cleaned

Fish marinade

Others:

Flour for frying

Oil for frying

16pc fried sage

Tablespoon fresh chopped scallions

Tablespoon tomato powder

UTENSILS NEEDED

Knives

Chopping board

Different size food storage containers

Trays

Fish scaler

A large pot for frying

Paper towel

Slotted spoon

Fish bone tweezers

PREPARATION

To clean the fish:

Descale the fish, filet, and remove the skin and bones.

Discard the gills and set aside the whole fish bones.

For the fish marinade:

Mix all the ingredients and set aside.

To marinate the fish

Slice the filets of sea bass into 2cm batons.

Mix the fish with the marinade and seal in a bag with air for around 24 hours.

After this time, strain before frying.

FINISH AND PRESENTATION

Heat the oil to 180°C and fry the whole fish bones until golden brown.

Clean the sea bass of any marinade, coat in flour and fry in oil at 180°C.

Place the whole fish bones on the plate and arrange the fried fish on top.

Finish dressing the plate with fried sage, powdered tomato and scallions.