Crispy Fish Skin
|Finely chopped ginger||1 Teaspoon|
|Cornstarch oil||2 Cup (32 tbs) (For Frying)|
|Black beans||2 Tablespoon|
|Fish stock/Water||3⁄4 Cup (12 tbs)|
Clean the whiting, leaving on the heads and tails.
Chop the peeled prawns (shrimp) and spring onions (scallions).
Soak the mushrooms for 20 minutes, rinse, squeeze dry, and chop, discarding the stalks.
Mix the prawns (shrimp), mushrooms, onions and ginger; stuff each fish with this mixture and sew up.
Rub salt into gashes cut on both sides of each fish.
Beat the egg yolk with 1 teaspoon water and brush over the fish.
When nearly dry, rub over the cornflour (cornstarch).
Fry the fish in 2 inches of oil, turning once.
When cooked, drain on absorbent paper; keep hot.
Place remaining ingredients in a saucepan with 1 tablespoon water and salt to taste.
Bring to the boil, stirring, and simmer for 2-3 minutes.
Place fish on a serving dish and pour the sauce over.