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1
Make 4 deep, diagonal slashes down to the bone on both sides of the fish.
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2
Insert the ginger into the slashes.
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3
Refrigerate the fish until ready to cook.
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4
In a small saucepan, bring the sake, soy sauce, 1/4 cup lemon juice, and sugar to a boil.
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5
Remove the pan from the heat, and let it cool.
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6
Stir in the sliced scallions.
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7
Fill a wok or deep-fryer large enough to hold the fish with peanut oil to cover the fish by 1 inch.
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8
Heat the oil until very hot, about 375 degrees F on a deep-frying thermometer.
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9
Season the fish lightly all over with salt and pepper, then dust it lightly but evenly with cornstarch.
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10
Hold the fish by the tail, carefully slip it head first and away from you into the hot oil.
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11
Fry it until the skin is crispy and golden brown and the flesh is cooked through, flaky, and separates easily from the bone, about 10 minutes.
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12
With long-handled metal tongs, remove the fish from the wok, letting excess oil drip back into the wok.
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13
Transfer the fish to a serving platter.
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14
Garnish the fish with scallion strips and cilantro and squeeze the lemon half over it.
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15
Serve immediately, passing the sauce on the side.
