Braised Whole Snapper Chili and Garlic Sauce
1 1/2 lbs. Snapper, cleaned
1 tbs. light soy sauce
1 tbs. Chinese rice wine or dry sherry
vegetable oil, for deep frying
For the Sauce:
2 garlic gloves, finely chopped
2-3 scallions, finely chopped, with the white and green parts separated
1 tsp. finely chopped fresh ginger
2 tbs. chili bean sauce
1 tbs. tomato paste
2 tsp. light brown sugar
1 tbs. rice vinegar
3 cup chicken stock or water
1 tbs. hot chili paste
1. Rinse and dry the fish well. Using a sharp knife, score both sides of the fish down to the bone with diagonal cuts about 1 inch apart. Rub both sides of the fish with the soy sauce and rice wine. Set aside for 10-15 minutes to marinate.
2. Heat sufficient oil for deep-frying in a wok. When it is hot, add the fish and fry for 3-4 minutes on both sides, until golden brown.
3. To make the sauce, pour away all but about 1 tablespoon of the oil. Push the fish to one side of the wok and add the garlic, the white part of the scallions, the ginger, chili bean sauce tomato paste, sugar, vinegar, chili paste, and stock. Bring to a boil and braise the fish in the sauce for 4-5 minutes, turning it over once. Add the green part of the scallions. Remove and serve. Serves 4-6