Whole Fried Fish With Chili Bean Sauce - cooking recipe

Ingredients

2 tbsp Chinese rice wine (shao hsing) or dry sherry
2 tbsp soy sauce
1 1/2 lb whole fish, cleaned, scaled, fins trimmed, scored across thickest part 3 times
1/4 cup peanut oil
3/4 cup fresh ginger, grated
3 cloves garlic, finely chopped
1 tbsp chili bean sauce
1 tsp brown sugar
3 None spring onions, finely sliced, to garnish

Preparation

Combine wine and 1 tbsp soy sauce. Add fish and coat in sauce. Chill for 30 mins to marinate.
Heat oil in a large nonstick dish, cook drained fish, covered, over medium heat, for about 6 mins per side, or until browned and cooked through. Transfer to a serving platter and cover to keep warm.
Reserve 1 tbsp oil in cooking dish and discard excess. Cook ginger and garlic, stirring, until fragrant. Add chili bean sauce, 3/4 cup water, remaining soy sauce and sugar. Bring to a boil then simmer, uncovered, until thickened slightly.
Serve fish on platter with sauce, garnished with green onion.