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1
Make 3 shallow cuts, from top to bottom, on each side of the fish.
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2
If youre using dried mushrooms, heat the stock or water and soak the mushrooms in it.
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3
Put the 1/2 cup oil in a nonstick skillet that will accommodate the fish and place over high heat.
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4
A few minutes later, when the oil is hota pinch of flour will sizzledredge the fish heavily on both sides in the flour, then gently lower it into the oil.
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5
Cook, sprinkling with salt, until golden brown on both sides, turning just once and adjusting the heat if necessary to prevent scorching.
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6
Transfer the fish to a platter and pour off the oil from the skillet.
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7
Return it to the stove over medium heat and add the remaining 2 tablespoons oil.
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8
Drain the mushrooms if dried (reserving the stock) and slice them thinly, discarding their stems.
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9
Add them to the skillet along with the onion and turn the heat to high.
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10
Cook, stirring occasionally, until the onion softens, about 5 minutes.
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11
Add the garlic, ginger, chiles, and black beans and cook, stirring, for another minute.
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12
Add the wine, soy sauce, vinegar, and stock.
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13
Bring to a boil, then turn the heat to low and return the fish to the pan.
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14
Cover and cook gently until the fish is cooked through (peek into one of the slashes; the meat should be opaque clear to the bone), about 15 minutes.
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15
Use a pair of spatulas to gently move the fish to a platter.
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16
If the mixture is very soupy, turn the heat to high and reduce it until thick, stirring occasionally (if its not, proceed).
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17
Spoon the sauce over and around the fish, then drizzle with the sesame oil and garnish with the scallion and cilantro.
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18
Omit the chiles or not, as you like.
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19
After adding the liquids in step 3, stir in 1/2 cup honey or sugar and cook until it dissolves.
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20
Proceed as directed.
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21
Omit the onion, chiles, black beans, and vinegar.
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22
Add 1/4 cup bamboo shoots, sliced, with the mushrooms to the skillet in step 3.
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23
Proceed as directed.
