Fried Fish with Whole Garlic

This Chinese-style fried fish puts garlic front and center. Eight whole cloves cook in the sauce until they turn soft and sweet, then get served right alongside cornstarch-crusted fillets of snapper or halibut glazed in a mix of black bean sauce, light and dark soy, rice vinegar, and fresh ginger.

The cornstarch rub on the fish creates a thin, shatteringly crisp crust when it hits the hot oil. It’s lighter than a flour coating and fries up golden without getting heavy or bready. Salt mixed into the cornstarch seasons the fish and draws out just enough surface moisture for the starch to cling.

The sauce comes together in the same wok after the fish is fried. Whole garlic and ginger stir-fry for 20 seconds to bloom, then the liquids go in. Three minutes of simmering softens the garlic into mellow, spreadable cloves. The fish returns to the wok just long enough to coat and warm through.

Kitchen Tips

• Use peanut oil if you can. It handles high heat without smoking and adds a subtle nuttiness to the fried fish.
• Get the wok genuinely hot before adding oil. The fish should sizzle hard the moment it hits the surface. Anything less and the cornstarch coating absorbs oil instead of crisping.
• Don’t move the fish once it’s in the pan. Let it develop a golden crust before flipping.
• The garlic cloves should be tender enough to mash with a fork when the sauce is done. If they’re still firm, simmer another minute.

Variations

• Use sea bass or cod fillets if snapper and halibut aren’t available.
• Add a teaspoon of chili garlic sauce to the sauce mixture for heat.
• Serve over steamed jasmine rice to soak up the extra sauce.