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1
Place the fish on a chopping board.
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2
Cut 5 slits diagonally into each side of the fish, but do not cut to the bone.
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3
Sprinkle vinegar all over, inside and out.
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4
Repeat with the wine, salt, and white pepper.
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5
Place the cornstarch on a sheet of wax paper and coat the fish thoroughly on both sides, including the cleaning opening.
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6
Heat a wok over high heat for 40 seconds.
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7
Pour the oil into the wok and heat to 375 degrees F to 400 degrees F. Place the fish in a Chinese strainer and lower into the oil.
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8
(If it cannot be lowered completely, ladle oil over it and tip the strainer so the fish is completely cooked, brown and crisp, including the head.)
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9
Fry for 10 to 12 minutes, until cooked.
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10
Remove to a heated serving dish.
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11
Use a cloth to protect your hands and place the fish upright, stomach and cleaning opening down.
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12
Press it down gently so that it is firmly set.
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13
Reserve.
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14
Empty all but 1 1/2 tablespoons of the oil from the wok.
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15
In a bowl, combine the sauce ingredients and set aside.
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16
Heat the wok for 20 seconds.
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17
Add the onion, stir, and cook for 5 minutes.
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18
Add the ginger and stir briefly.
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19
Add the chilies, carrot, and bamboo shoot.
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20
Stir the sauce, add to the wok and cook, stirring, until the sauce thickens.
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21
Pour it over the fish, sprinkle with the scallion, garnish with the coriander, and serve.
