Chinese Deep-Fried Fish with Spicy Black Bean Sauce

Name: Chinese Deep-Fried Fish with Spicy Black Bean Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 1 (2 to 3 pound) whole red snapper, cleaned and scaled; 1 cup rice flour; Kosher salt and freshly ground black pepper; Peanut oil, for frying; 4 scallions, sliced thin; 1 (1-inch) piece ginger, peeled and chopped; 2 cloves garlic, sliced thin; 1 serrano chile, sliced thin; 1/2 cup fermented black beans*; 2 cups low-sodium chicken stock; 2 tablespoons cornstarch; 2 tablespoons water; Cilantro leaves, for garnish

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Level: Intermediate
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 to 6 servings

Level: Intermediate
Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 to 6 servings

Ingredients

1 (2 to 3 pound) whole red snapper, cleaned and scaled

1 cup rice flour

Kosher salt and freshly ground black pepper

Peanut oil, for frying

4 scallions, sliced thin

1 (1-inch) piece ginger, peeled and chopped

2 cloves garlic, sliced thin

1 serrano chile, sliced thin

1/2 cup fermented black beans*

2 cups low-sodium chicken stock

2 tablespoons cornstarch

2 tablespoons water

Cilantro leaves, for garnish

Directions

Watch how to make this recipe.

Remove the head from the fish (or have your fishmonger do this) and cut the fish into 2-inch thick steaks. Put the rice flour on a plate and season it well with salt and pepper; dredge the fish pieces in the rice flour, shaking off any excess.
In a deep pot or a wok large enough to hold the fish, heat the vegetable oil to 350 degrees F. Carefully put in the fish and deep-fry until it is browned, crisp, and cooked through, about 12 to 15 minutes. Remove the fish pieces and drain them on paper towels; place them onto a platter.
Carefully drain all but 3 tablespoons of oil from the wok. Stir-fry the scallions, ginger, garlic, and chiles for about 2 minutes. Add the black beans and fry for another minute. Pour in the chicken stock, bring to a boil, and simmer until the sauce begins to thicken, about 10 minutes. In a small bowl mix the cornstarch with 2 tablespoons water making sure to get out all the lumps. Pour this slurry into the black bean mixture (it will thicken immediately) and cook for another 2 minutes. Pour the sauce over the fish pieces, garnish with cilantro leaves, and serve.