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1 carp, bream, sea bass, trout, grouper or
grey mullet, weighing about 675g, gutted
1 tbsp light soy sauce
1 tbsp rice wine or dry sherry
vegetable oil for deep frying
Sauce
2 cloves garlic, finely chopped
2-3 spring onions (scallions), finely
chopped with the white and green parts separated
1 tsp finely chopped fresh ginger
2 tbsp chili bean sauce
1 tbsp tomato purée (paste)
2 tsp light brown sugar
1 tbsp rice vinegar
about 100ml stock
1 tbsp cornflour (cornstarch) paste
few drops sesame oil
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Method :
Rinse and dry
the fish well. Using a sharp knife, score both sides of the fish as far
down as the bone with diagonal cuts about 2.5cm or 1 in apart. Rub the
whole fish with soy sauce and wine or sherry on both sides, then leave
to marinate for 10-15 minutes. In a wok, deep fry the fish in hot oil
for about 3-4 minutes on both sides or until golden brown. Pour off the
excess oil, leaving about 1 tbsp in the wok. Push the fish to one side
of the wok and add the garlic, the white part of the spring onions
(scallions), ginger, chili bean sauce, tomato purée (paste), sugar,
vinegar and stock. Bring to the boil and braise the fish in the sauce
for 4-5 minutes, turning it over once. Add the green part of the spring
onions (scallions). Thickens the sauce with the cornflour (cornstarch)
paste, sprinkle with the sesame oil and serve.
This recipe
reflects its Chinese origins. When served in a restaurant, the fish'
head and tail are usually discarded before cooking, and used in other
dishes. A whole fish may be used, however and always looks impressive,
especially for formal occasions and dinner parties.
Serves 4 - 6
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