Chinese Whole Fish with Black Bean Sauce

1. 1

   In a large wok or pot, heat the vegetable oil to 400F (200C).

2. 2

   Make 2 or 3 slashes diagonally across the flesh of each side of the fish.

3. 3

   In a small bowl, mash the black beans and garlic.

4. 4

   Add the rice wine, oil, ginger, sugar, pepper flakes, and salt, and whisk to combine.

5. 5

   Rub the mixture over the outside of the fish, rubbing onto the slashes.

6. 6

   In a shallow bowl, combine the cornstarch and flour.

7. 7

   Dredge the fish in the mixture and shake to remove any excess.

8. 8

   Carefully slide the flour-coated fish into the hot oil.

9. 9

   Fry until golden brown, about 5 to 8 minutes, turning as necessary with tongs.

10. 10

    Remove and drain on paper towels.

11. 11

    To serve, arrange the fried fish on a platter with the red pepper sauce and rice.

12. 12

    Garnish with the chopped green onions and serve immediately.

13. 13

    Red pepper dipping sauce:

14. 14

    Combine all the ingredients in a decorative bowl and mix.

15. 15

    Set aside at room temperature until ready to serve.

* Per serving · 4 servings · Values may vary.