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1
Wash the fish and dry well.
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2
Using a cleaver or sharp heavy knife, cut the fish crosswise into approximately 1 1/2-inch pieces and place in a wide bowl.
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3
Add the chile paste and 1 teaspoon of the salt and mix well to distribute the flavorings.
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4
Sprinkle on the cornstarch and again mix.
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5
The fish will not be coated but just smeared with flavoring.
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6
Set aside.
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7
Place a large wok or deep pot on your stovetop; make sure the wok or pot is stable.
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8
(Or use a deep-fryer.)
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9
Pour 2 inches of oil into the wok or pot and heat the oil over high heat.
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10
Put out a slotted spoon or a mesh skimmer.
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11
To test the temperature of the oil, hold a wooden chopstick vertically in the oil, with the end touching the bottom of the pot.
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12
If the oil bubbles up around it, it has reached temperature.
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13
The oil should not be smoking; if it is, lower the heat slightly and wait for it to cool.
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14
Then test again.
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15
(A deep-fry thermometer should read 325 degrees to 350 degrees F.)
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16
Carefully slide in one piece of fish.
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17
The oil will bubble around it, but it should not brown immediately, just start changing color.
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18
A little of the chile paste will come off in the oil; dont worry.
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19
Add 3 or 4 or 5 more pieces of fish (if you have a large pot or deep-fryer, you will probably have room for more).
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20
Use the slotted spoon or mesh skimmer to move the fish around in the oil and turn it occasionally, handling it gently so it stays intact.
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21
The fish will be cooked in about 2 minutes, perhaps 3, depending on how much you cook at one time; when done, the flesh will be firm and opaque and will slide easily off the bone.
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22
Use the spoon or skimmer to lift out the pieces, pausing to let excess oil drain off them, and transfer to a paper-towel-lined plate.
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23
Repeat with the remaining fish (see Note).
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24
Serve hot.
