One of the great chinese restaurant dishes is a whole fish crispy-fried and then served with sweet-and-sour sauce. It is a dramatic presentation, and the combination of sweet-sour-hot-savory can't be beaten. Use small whole fish that have been scaled and gutted. It is traditional to leave the head on, but you can remove it if you'd like. You can use pacific rockfish, black sea bass, perch, porgies, or any type of bass for this recipe.
