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
*Can be found at Asian markets and gourmet shops.
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