Shallow-Fried Small Fish with Ginger Sauce

• Peanut or vegetable oil for frying
• One 2- to 3-pound or two 1- to 1 1/2-pound black sea bass or other fish (see headnote), gilled, gutted, scaled and thoroughly dried, heads may be on or off
• Cornstarch or flour for dredging
• 1 tablespoon peeled and minced fresh ginger
• 1 teaspoon minced garlic
• 2 tablespoons soy sauce
• Chopped fresh cilantro leaves for garnish

1. Put about 1/4 inch of oil in a large skillet, preferably nonstick, over medium-high heat.
2. After 3 or 4 minutes, when the oil is hota pinch of cornstarch or flour will sizzle-dredge both sides of the fish in the cornstarch.
3. Add 1 fish; wait a couple of minutes before adding the other if you are using 2.
4. Cook, adjusting the heat as necessaryat some point you will have to lower itso the underside browns without burning, about 10 minutes.
5. Turn and brown the other side.
6. Meanwhile, put 2 tablespoons oil in a small saucepan and turn the heat to medium.
7. Add the ginger and garlic and swirl the pan, then cook, stirring, until the garlic begins to color, 2 or 3 minutes.
8. Turn the heat to very low.
9. When the fish is done (a thin-bladed knife will pass right down to the bone with little resistance), drain briefly on paper towels, then transfer to a platter.
10. Pour the ginger-garlic mixture over it, then splash it with soy sauce.
11. Garnish and serve immediately.

peanut, bass, cornstarch, fresh ginger, garlic, soy sauce, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/shallow-fried-small-fish-with-ginger-sauce-386325 (may not work)