SERVES 4
Main Course

Ingredients

Fried Fish with Chili Bean Sauce
  • tilapia trout sea bass or red snapper,1,whole,cleaned  scaled gutted and patted dry,
  • kosher salt,1,teaspoon,,mortons-kosher-salt
  • black pepper,1/2,teaspoon,freshly ground,malabar-peppercorns
  • sherry cooking wine,1/4,cup,,
  • vegetable oil,8,cups,,
  • scallions,1/4,cup,sliced cut into 1/4-inch pieces; white and green parts plus more for garnish,
  • chile oil,1/4,cup,with chili bits,lao-gan-ma-spicy-chili-crisp
  • garlic,2,tablespoons,minced,
  • soy sauce,1/4,cup,,pearl-river-light-soy-sauce
  • ginger,1,tablespoon,freshly grated,,
  • sugar,1/2,teaspoon,,white-sugar
  • cornstarch,1,tablespoon,,cornstarch
  • Chinese chile  paste,1/4,cup,,lan-chi-chile-paste-garlic
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Fried Fish with Chile Bean Sauce

Whole fried fish served in a spicy chili sauce. Be sure to use a chili oil with bits of actual chili to add extra character to the sauce. — from The Dumpling Galaxy Cookbook by Helen You and Max Falkowitz. Buy this book from Penguin Random House, Indiebound, or Amazon.

Excerpt from The Dumpling Galaxy Cookbook by Helen You and Max Falkowitz. Copyright 2017 by Helen You and Max Falkowitz. Excerpted by permission of Clarkson Potter, an imprint of Penguin Random House.

Written By Helen You and Max Falkowitz | Oct 27, 2018

Ingredients

Fried Fish with Chili Bean Sauce
  • tilapia trout sea bass or red snapper,1,whole,cleaned  scaled gutted and patted dry,
  • kosher salt,1,teaspoon,,mortons-kosher-salt
  • black pepper,1/2,teaspoon,freshly ground,malabar-peppercorns
  • sherry cooking wine,1/4,cup,,
  • vegetable oil,8,cups,,
  • scallions,1/4,cup,sliced cut into 1/4-inch pieces; white and green parts plus more for garnish,
  • chile oil,1/4,cup,with chili bits,lao-gan-ma-spicy-chili-crisp
  • garlic,2,tablespoons,minced,
  • soy sauce,1/4,cup,,pearl-river-light-soy-sauce
  • ginger,1,tablespoon,freshly grated,,
  • sugar,1/2,teaspoon,,white-sugar
  • cornstarch,1,tablespoon,,cornstarch
  • Chinese chile  paste,1/4,cup,,lan-chi-chile-paste-garlic
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Step one

Using a sharp knife, cut diagonal slits in each side of the fish 1/2-inch apart, then evenly rub each side with 1/2-teaspoon of the salt and pepper and transfer to a medium bowl. Drizzle the fish with 2 tablespoons of the wine on both sides and let it sit for 5 minutes.

Step two

In a wok or very large skillet, heat the oil over medium-high heat until a thermometer registers 325°F. Pick up the fish by its tail and slowly place it into the pan, making sure the fish is fully immersed in the oil. Cook for 3 to 5 minutes, turning it over about halfway through, until crisp and golden brown. Transfer to a paper towel–lined serving platter.

Step three

Discard all but 2 tablespoons oil from the wok. Return to medium-high heat and stir in 2 tablespoons of scallions, 2 tablespoons of chile oil, garlic, and 1/2 cup of water, and cook for 1 minute. Mix in the soy sauce, ginger, sugar, the remaining 2 tablespoons of wine, and the remaining 1/2 teaspoon of salt, and cook, stirring occasionally, for 2 to 3 minutes, until the sauce has reduced and slightly thickened.

Step four

In a small bowl, whisk together the cornstarch and 2 tablespoons of water until well combined to make a slurry. Slowly pour the slurry, the chile bean paste, the remaining 2 tablespoons of chile oil, and the remaining 2 tablespoons of scallions into the wok, and cook for 1 more minute, until the sauce has thickened. Remove from the heat, discard the paper towels from beneath the fish, and pour the sauce over the fish. Garnish with more scallions and serve immediately.