- 1 (about 900g) whole snapper, cleaned, scaled
- 2 tablespoons shaoxing wine
- 3 teaspoons Lee Kum Kee Premium Soy Sauce
- 2 teaspoons cornflour
- Peanut oil, to deep-fry
- 1 tablespoon fresh ginger, finely shredded
- 2 garlic cloves, thinly sliced
- 2 tablespoons Lee Kum Kee Chilli Bean Sauce
- 250ml (1 cup) Massel chicken style liquid stock
- 1 teaspoon caster sugar
- 1 teaspoon chinkiang vinegar
- Green shallots, trimmed, sliced
- Steamed rice, to serve
- Step 1Use a sharp knife to score both sides of the fish in a diamond pattern, taking care not to cut through to the backbone. Place the fish in a glass or ceramic dish and rub the inside and outside with shaoxing wine and some salt. Place the fish in the fridge for 30 minutes to marinate.
- Step 2Combine the soy sauce and cornflour in a small bowl. Set aside.
- Step 3Pour enough oil into a large wok to come one-third of the way up the side. Heat the wok over high heat until the oil is smoking. Remove the fish from the marinade and pat dry with paper towel. Gently slide fish into oil and cook for 2 minutes each side (be careful when turning). Carefully transfer to a serving dish. Allow the oil to cool slightly, then discard all but 2 tbs.
- Step 4Return the wok to high heat. Add the ginger and garlic and cook for 1 minute or until aromatic. Add the chilli bean sauce and stir for 2 minutes. Add the stock. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until reduced slightly. Return the fish to the wok and simmer for 8 minutes or until cooked through. Carefully transfer the fish to a serving dish. Add the soy sauce mixture to the wok and simmer for 3 minutes or until thickened slightly. Add the sugar and vinegar. Pour hot sauce over fish and sprinkle with the shallot. Serve with rice.
Serves 6 as part of a banquet.
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Taste Magazine