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1
Make the sauce: Put the soy sauce, fish sauce, plum wine, sugar, garlic, jalapeno, ginger, lemongrass, and water in a bowl and stir together; set aside.
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2
While you make the vegetables, pour enough oil to submerge the snapper into a wide, deep, heavy-bottomed pot.
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3
You will need at least a quart, depending on the width of the pot and the thickness of the fish.
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4
Heat the pot over medium-high heat to 370 degrees F.
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5
Make the vegetables: Heat 2 tablespoons canola oil in a skillet over medium-high heat.
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6
Add the sliced ginger and sausage and cook until the sausage begins to give off its fat, about 5 minutes.
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7
Add the mushrooms and cook until they begin to give off their liquid, adding more oil if necessary.
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8
Add the tomatoes, scallions, carrot, leek, and chile, and cook until just soft, about 2 to 3 minutes.
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9
Remove the pan from the heat, cover, and keep the vegetables warm.
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10
Fry the fish: Score the snapper 4 times from top to belly, starting about 3 inches behind the head and making the last slash about 2 inches from the tail; take care not to cut into the flesh.
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11
When the oil is almost hot enough, dredge the snapper in the flour, shaking off any excess.
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12
Skewer the fish from head to tail with a metal skewer, curving the fish as needed.
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13
Slowly carefully add the fish to the pot and fry until cooked through and moist at the bone on the head end, approximately 10 to 15 minutes.
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14
To serve: Spread some sauce onto a fish platter and place the fish on top; spoon the vegetables over the fish.
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15
Present at the table, cutting individual portions there, and garnishing with pea sprouts.
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16
Serve the extra sauce on the side.
