Whole Fried Fish with Two Asian Sauces
Instructions:
- Nothing beats a whole fi sh in a Chinese restaurant— or at home. Actually, it’s an easy dish: slip the fi sh in the hot oil and it’s nearly done. Use a splatter shield over the wok or skillet to prevent a greasy mess on the stove and counters.
- Makes 4 servings About 6 cups peanut oil
- One 21â„2- to 3-pound whole snapper of any variety, striped bass, spotted bass, tilapia, orange roughy, or parrotfish, scaled, cleaned, and gutted, the fins and tail trimmed off
- 1â„2 cup cornstarch, placed on a large serving plate
- One of the two sauces that follow
- Sweet-and-Sour Sauce
- Makes about 1â„2 cup
- 1 garlic clove, minced
- 1â„2 cup vegetable, chicken, or fish broth
- 2 tablespoons rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon sugar
- 1â„2 tablespoon soy sauce
- 1â„2 teaspoon toasted sesame oil
- 1â„2 teaspoon Asian red chili sauce
- 2 teaspoons cornstarch, whisked with
- 1 tablespoon water until smooth in a small bowl
- 2 scallions, thinly sliced
- Chinese Black Bean Sauce
- Makes about 1â„2 cup
- 1 tablespoon peanut oil
- 2 medium shallots, minced
- 3 garlic cloves, minced
- 2 tablespoons minced salted (or preserved)
- Chinese black beans
- 1 tablespoon minced peeled fresh ginger
- 1â„2 cup vegetable, chicken, or fish broth
- 3 tablespoons soy sauce
- 2 tablespoons Shaoxing or dry sherry
- 1 teaspoon sugar
- 1â„2 teaspoon Asian red chili sauce
- 2 teaspoons cornstarch, whisked with
- 1 tablespoon water until smooth in a small bowl
- 2 scallions, thinly sliced
- Pour the peanut oil into a large wok or a very deep skillet and set it over medium-high heat. Clip a deep-frying thermometer to the edge of the pan and heat until the temperature registers 350°F.
- Meanwhile, score the fish’s skin on each side with a sharp knife, making three parallel, diagonal, 4-inch cuts in the skin, each 1â„2 inch deep. Pat the fish dry with paper towels, then dredge it in the cornstarch, coating both sides evenly. Shake off the excess.
- Holding the fish by the tail, slowly lower its head into the hot oil. Hold it there while you count to ten, then lower about half of the body into the oil. Again, count to ten before slipping the whole fish into the hot oil. This technique will keep the oil’s temperature more steady and will minimize splatter.
- Fry until golden brown and quite crispy, about 12 minutes, turning once and spooning the hot oil over the fish. Transfer the fish to a wire rack and set aside at room temperature for 5 minutes.
- Then place it on a serving platter and pour one of the two sauces over the fish before serving.
- Sweet-and-Sour Sauce
- Combine the garlic, broth, rice vinegar, ginger, sugar, and soy sauce in a medium saucepan set over medium heat.
- Bring the mixture to a simmer, stirring until the sugar has dissolved. Reduce the heat and simmer slowly for 5 minutes.
- Whisk in the sesame oil and chili sauce; whisk in the cornstarch mixture. Cook until thickened, about 20 seconds. Stir in the scallions and serve warm over the fish.
- Chinese Black Bean Sauce
- Heat a medium saucepan over medium heat. Swirl in the peanut oil, then the shallots, garlic, Chinese black beans, and ginger. Cook, stirring constantly, until aromatic, about 30 seconds.
- Whisk in the broth, soy sauce, Shaoxing or sherry, sugar, and chili sauce. Bring to a simmer, whisking constantly; then reduce the heat and simmer slowly, whisking occasionally, for 5 minutes.
- Stir in the cornstarch mixture and simmer until thickened, about 20 seconds. Stir in the scallions and serve warm with the fish.