Carp, Bream, Sea Bass, Trout, Grouper or Grey Mullter – 1, about 675 gms
Light Soy Sauce – 1 tblsp
Rice Wine or Dry Sherry – 1 tblsp
Vegetable Oil – for deep frying
For the sauce:
Garlic – 2 cloves, finely chopped
Spring Onions – 2 to 3, finely chopped, the white and green parts separated
Fresh Root Ginger – 1 tsp, finely chopped
Chilli Bean Sauce – 2 tblsp
Tomato Puree – 1 tblsp
Light Brown Sugar – 2 tsp
Rice Vinegar – 1 tblsp
Chicken Stock – 1/2 cup
Cornflour – 1 tblsp, mixed to a paste with 2 tsp water
Sesame Oil – a few drops
1. Rinse and dry the fish well. Using a sharp knife, score both sides of the fish down to the bone with diagonal cuts about 1 inch apart. Rub both sides of the fish with the soy sauce and rice wine or sherry. Set aside for 10-15 minutes to marinate.
2. Heat sufficient oil for deep frying in a wok. When it is hot, carefully add the fish and fry for 3 to 4 minutes on both sides until golden brown.
3. To make the sauce, pour away all but about 1 tblsp of the oil. Push the fish to one side of the wok and add the garlic, the white part of the spring onions, the ginger, chilli bean sauce, tomato puree, sugar, vinegar and chicken stock.
4. Bring to the boil and braise the fish in the sauce for 4-5 minutes, turning it over once.
5. Add the green of the spring onions.
6. Stir in the cornflour paste to thicken the sauce.
7. Sprinkle over a little sesame oil and serve immediately.