Ingredients:
Makes two servings
2 striped bass, cleaned, scaled, heads removed
2 (12-inch) wooden skewers, cut into 3 pieces each (6 pieces total)
2 quarts vegetable oil
1 tablespoon soy sauce
1/4 cup cornstarch
Dipping sauce
1 tablespoon vegetable oil
3 tablespoons finely-minced ginger
1 teaspoon finely-minced garlic
1 tablespoon finely-minced onion
1/4 cup lemon juice
1 tablespoon Chinese garlic and red chili paste
1 tablespoon soy sauce
2 tablespoons sugar
2 teaspoons sesame oil
1 tablespoon minced red fresh chili
2 teaspoons cornstarch mixed with 2 teaspoons cold water

Instructions:
With sharp knife, cut striped bass along back, starting about 3 inches below tail. Scrape knife against bones to free fillet, keeping skin intact. Repeat on both sides of fillet and cut out bones. The fish tail remains intact, attached to 2 boned fillet pieces that will be spread on plate after cooking.
Insert 1 skewer into tail. Insert 2 skewers into fillets on either side of tail, to hold fish in place during cooking. Repeat with remaining striped bass.
Heat oil in large wok to 350-375 degrees (or in deep saucepan large enough to hold fish). Brush both sides of fish with soy sauce and coat lightly with cornstarch. Gently slide fish into hot oil and cook 6-8 minutes, until lightly browned.