Crispy Spicy Fish
|Whole sea bass/Striped bass / sea trout / quick frozen chinese yellow croaker / with head and tail||2 Pound, frozen|
|Tapioca starch||1⁄4 Cup (4 tbs)|
|Water chestnut||1⁄4 Cup (4 tbs)|
|Chinese mushrooms||1⁄4 Cup (4 tbs), dried|
|Rice wine||1⁄2 Cup (8 tbs)|
|Chinese rice wine||1⁄3 Cup (5.33 tbs)|
|Dark soy sauce||2 Tablespoon|
|Hot bean sauce||2 Tablespoon|
|Peanut oil/Vegetable oil||6 Cup (96 tbs)|
|Whole dried red peppers||2 , coarsely chopped (To Taste)|
|Garlic||4 Clove (20 gm), chopped|
|Scallions||3⁄4 Cup (12 tbs), chopped|
|Ginger root||3 Tablespoon, finely chopped|
|Bamboo shoots||1⁄3 Cup (5.33 tbs), chopped|
|Tapioca starch||1 Teaspoon, dissolved in 2 tablespoons water|
Clean the fish and dry well with paper towels.
Cut diagonal slashes 3/4 inch (1 cm) apart almost to the bone on both sides of the fish.
Mix the tapioca starch and water chestnut flour; dredge the fish in this mixture to cover the entire surface of the fish.
Rub mixture into the slashes, over the top, and inside the fish.
Set fish aside.
Soak the mushrooms in hot water until soft.
Remove the stems and chop fine.
Combine the sauce ingredients.
Heat a large wok, add the oil, and heat until very hot.
Lifting the fish by the tail, dip the fish into the hot oil, lift up, and dip again.
Then lay fish down in the oil.
After a few minutes, ladle the hot oil over the top of the fish.
When the fish looks crisp and golden, bubbles cease to form on top of the oil, and the sizzling noise stops, the fish is done.
Transfer the fish to a platter. (You can prepare the fish up to this point ahead of time and leave it at room temperature. Save the wok with the oil; the fish will have to be refried.)
A few minutes before serving, heat another wok or pan.
Add 3 Tbs of the used oil.
Add the dried red peppers and garlic, then the scallions.
Stir fry for 1 minute.
Add the ginger, mushrooms, bamboo shoots, and the sauce mixture.
Stir and cook for 1 more minute.
Mix the tapioca starch and water well; pour over the sauce and stir until it thickens and forms a clear glaze.
Keep warm on the stove.
Heat the wok with the used frying oil until it is very hot and refry the fish for about 3 to 4 minutes.
Place the fried fish upright on its belly on a serving platter.
With a towel, hold and press down gently on the neck of the fish so that the slashed belly sides protrude.
Pour the hot sauce over the fish.