Sichuan Crispy Whitefish
1 whole whitefish (available at Gimli Fish)*
2 ½ tbs shaoxin rice wine
2 ½ tbs finely chopped ginger
½ tsp salt
Oil to deep fry fish in wok
2 -4 spring onions, chopped
4 cloves garlic, chopped
2 ½ tsp chilli bean paste
1 cup stock or water
2 ½ tbs soy sauce
3 tsp sugar
2 tbs Chinese black vinegar
1 tbs corn flour
At 1 inch intervals, cut scores into the fish diagonally through to the bone on both sides.
Mix shaoxin rice wine with 2 tsps ground ginger and salt. Place the fish into a dish and spread the wine, ginger, salt mixture all over the fish. Let marinate for at least 30 minutes.
Heat wok filled ¼ of oil, to medium heat. Holding the fish by the tail, slide in to cook. Cook for 5-8 minutes, depending on the size of the fish, or until brown on both sides. For extra crispy, dredge the fish first in corn starch. After cooking, drain fish on paper towel and set aside.
Remove oil from wok, leaving 1 ½ tbs of oil. Heat oil to sauté green onions, ginger, garlic, chili bean paste for about 10-20 seconds. Add rice wine, water or stock, soy, sugar, and black vinegar and bring to a boil. Add fish and heat, covered, for another 10 minutes.
Cook up the remaining sauce in pan with a bit of water and corn starch until thickened. Serve over the fish with fresh coriander and/or more green onions.
Want to know more about how to get your favourite flavours, sauces & seasonings paired with your favourite fish & seafood, visit KarenFood, the Blog!