Chinese Whole Fish with Black Bean Sauce

• 1 x vegetable oil or peanut oil, for frying
• 2 pounds fish scaled and eviscerated, head off
• 2 tablespoons black beans, fermented Chinese, rinsed well and drained
• 4 1/2 teaspoons garlic minced
• 1 tablespoon mirin (sweet seasoning)
• 1 tablespoon sesame oil
• 2 tablespoons ginger minced
• 1 1/2 teaspoons sugar
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 cup cornstarch
• 1/4 cup flour, all-purpose
• 2 tablespoons soy sauce, tamari
• 1 tablespoon soy sauce, dark
• 1 tablespoon dried red chiles flakes
• 4 1/2 teaspoons peanut oil
• 2 tablespoons scallions, spring or green onions chopped
• 2 tablespoons ginger minced fresh

1. In a large wok or pot, heat the vegetable oil to 400F (200C).
2. Make 2 or 3 slashes diagonally across the flesh of each side of the fish.
3. In a small bowl, mash the black beans and garlic.
4. Add the rice wine, oil, ginger, sugar, pepper flakes, and salt, and whisk to combine.
5. Rub the mixture over the outside of the fish, rubbing onto the slashes.
6. In a shallow bowl, combine the cornstarch and flour.
7. Dredge the fish in the mixture and shake to remove any excess.
8. Carefully slide the flour-coated fish into the hot oil.
9. Fry until golden brown, about 5 to 8 minutes, turning as necessary with tongs.
10. Remove and drain on paper towels.
11. To serve, arrange the fried fish on a platter with the red pepper sauce and rice.
12. Garnish with the chopped green onions and serve immediately.
13. Red pepper dipping sauce:
14. Combine all the ingredients in a decorative bowl and mix.
15. Set aside at room temperature until ready to serve.

vegetable oil, fish, black beans, garlic, mirin, sesame oil, ginger, sugar, red pepper, salt, cornstarch, flour, soy sauce, soy sauce, red chiles, peanut oil, scallions, ginger

Taken from recipeland.com/recipe/v/chinese-whole-fish-black-bean-s-48369 (may not work)