Whole Fried Fish With Chili Bean Sauce

• 2 tbsp Chinese rice wine (shao hsing) or dry sherry
• 2 tbsp soy sauce
• 1 1/2 lb whole fish, cleaned, scaled, fins trimmed, scored across thickest part 3 times
• 1/4 cup peanut oil
• 3/4 cup fresh ginger, grated
• 3 cloves garlic, finely chopped
• 1 tbsp chili bean sauce
• 1 tsp brown sugar
• 3 None spring onions, finely sliced, to garnish

1. Combine wine and 1 tbsp soy sauce. Add fish and coat in sauce. Chill for 30 mins to marinate.
2. Heat oil in a large nonstick dish, cook drained fish, covered, over medium heat, for about 6 mins per side, or until browned and cooked through. Transfer to a serving platter and cover to keep warm.
3. Reserve 1 tbsp oil in cooking dish and discard excess. Cook ginger and garlic, stirring, until fragrant. Add chili bean sauce, 3/4 cup water, remaining soy sauce and sugar. Bring to a boil then simmer, uncovered, until thickened slightly.
4. Serve fish on platter with sauce, garnished with green onion.

chinese rice, soy sauce, fish, peanut oil, fresh ginger, garlic, chili bean sauce, brown sugar, spring onions

Taken from recipes-plus.com/api/v2.0/recipes/22403 (may not work)