Fried fish with hot seasonings
Instructions:
- 1 whole snapper or bream, about 750 g (1½ lb);
- coarse salt;
- 2 tablespoons Chinese rice wine or dry sherry;
- 2 tablespoons light soy sauce;
- 2 teaspoons cornflour (cornstarch);
- 1 tablespoon water;
- 1 tablespoon dark soy sauce;
- 1 teaspoon sugar;
- 125 ml (4 fl oz/½ cup) peanut oil;
- 1 tablespoon finely grated ginger;
- 1 tablespoon finely chopped garlic;
- 1-2 tablespoons chilli bean sauce;
- 250 ml (8 fl oz/1 cup) water;
- 4 spring onions, finely chopped.
- Buy the fish cleaned and scaled, with its head and tail on. Trim the fins with kitchen scissors. Scrub out the cavity with kitchen paper dipped in coarse salt, rinse in cold water and blot with paper towels. With a sharp knife score the flesh lengthways, making parallel cuts about a finger’s width apart and almost to the bone to allow seasonings to penetrate.
- Combine the rice wine and light soy sauce and pour over the fish to marinate.
- Mix the cornflour with water, then stir in the dark soy sauce and sugar. Set aside.
- Heat the oil in a wok and when very hot lift the fish from the marinade and fry for about 4 minutes on each side until golden brown. Turn the fish only once when frying. When ready, lift out the fish with a slotted spoon and put on a serving dish.
- Pour off the oil in the wok, leaving 2-3 tablespoons. On a gentle heat fry the ginger and garlic, stirring constantly, until the garlic is golden. Add the chilli bean sauce and water. Stir in the cornflour mixture, then add the spring onions. Stir constantly until the mixture comes to the boil and thickens slightly. Pour the sauce over the fish and serve at once with rice.