Serve on a platter. Use chopsticks to remove the flesh from both sides.
|1||Whole fish, approx. 650g, eg snapper, tarakihi, scalded and cleaned (Main)|
|4 Tbsp||Toban djan, chilli bean sauce (Main)|
|1 Tbsp||Shaoxing wine|
|¼ cup||Canola oil|
|1 Tbsp||Chopped garlic|
|1 Tbsp||Grated ginger|
|½ cup||Fish stock, or chicken stock|
|2 tsp||Light soy sauce|
|1||Spring onion, thinly sliced|
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- Pat the fish dry with paper towels. Make 3 diagonal cuts into the thickest part of each side of the fish. Rub it inside and out with salt.
- Rub the skin with 1 tablespoon of the chilli bean sauce and sprinkle with cooking wine in the cavity. Cover and refrigerate for 15 minutes.
- Heat the oil in a wok on medium. Pat the fish dry and fry it both sides until the skin is golden or lightly cooked. Turn carefully using a wide spatula to prevent the skin from sticking. Slide the fish onto a platter.
- Tip out all but 2 tablespoons of the oil. Add the remaining chilli bean sauce, garlic and ginger. Stir-fry until fragrant.
- Add the stock and bring to the boil. Slide the fish back into the wok. Cook gently for about 5 minutes spooning the sauce over the fish.
- Mix the cornflour with a little of the sauce and stir into the wok. Simmer, until thickened.
- Serve garnished with the spring onion.