Scale and gut the fish and
clean it thoroughly.
Score both sides of the
fish diagonally down to the bone at intervals of about 6 mm.
There are two reasons for
Since the fish is to be
cooked whole, it prevents the skin from bursting and it allows the
heat to penetrate quickly and at the same time helps to diffuse
the flavor of the seasoning and sauce.
Heat up about 4 1/2 cups
oil in a wok or deep-fryer.
Fry the fish until golden.
Take it out and drain.
Leave about 1 tablespoon
oil in the wok, put in the finely chopped onions, ginger root and
Stir to dissolve the
sugar, then add the bean sauce followed by the rice wine or
sherry, soy sauce, stock and the fish.
Bring to the boil, then
reduce the heat and cook until the juice is reduced by half.
Turn the fish over and
continue cooking until the juice is almost evaporated.
Be careful not to break up
the fish when lifting it out of the wok.
It does not look right
unless the fish is served whole with both head and tail intact.