Cut into the Bass filet 3-4 slices for even cooking.

Mix sugar, vinegar, soy sauce, ginger juice, corn starch and garlic in a small pan.

Boil water in a large pot, or dutch oven with just enough water to cover the whole fish. Put the fish gently into the boiling water and add sherry and ginger slices to the pot. Remove the pot from the burner immediately, and cover it tightly to soak for 15-20 minutes. At the same time, cook the sugar and vinegar mixture in the sauce pan over medium heat stirring it until it thickens.

Remove the fish with a spatula very carefully, and drain the water from the poached fish and serve it on an oval plate. Pour the sauce over the poached bass and serve immediately.