Chinese Whole Fish with Black Bean Sauce
Chinese New Year, fish always means good sign, so fish dish is always welcomed by Chinese!
Yield
6 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 ½ | teaspoons |
garlic
minced |
|
| 1 | tablespoon |
mirin (sweet seasoning)
|
*
|
| 1 | tablespoon |
sesame oil
|
|
| 2 | tablespoons |
ginger
minced |
|
| 1 ½ | teaspoons |
sugar
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
cornstarch
|
|
| ¼ | cup |
all-purpose flour
|
|
| Red pepper dipping sauce | |||
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
soy sauce, dark
|
|
| 1 | tablespoon |
dried red chiles
flakes |
|
| 4 ½ | teaspoons |
peanut oil
|
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
ginger
minced fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
or peanut oil, for frying |
*
|
| 907.2 | g |
fish
scaled and eviscerated, head off |
|
| 3E+1 | ml |
black beans, fermented
Chinese, rinsed well and drained |
* |
| 23 | ml |
garlic
minced |
|
| 15 | ml |
mirin (sweet seasoning)
|
*
|
| 15 | ml |
sesame oil
|
|
| 3E+1 | ml |
ginger
minced |
|
| 7.5 | ml |
sugar
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
cornstarch
|
|
| 59 | ml |
all-purpose flour
|
|
| Red pepper dipping sauce: | |||
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
soy sauce, dark
|
|
| 15 | ml |
dried red chiles
flakes |
|
| 23 | ml |
peanut oil
|
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
ginger
minced fresh |
|
Directions
In a large wok or pot, heat the vegetable oil to 400℉ (200℃).
Make 2 or 3 slashes diagonally across the flesh of each side of the fish.
In a small bowl, mash the black beans and garlic.
Add the rice wine, oil, ginger, sugar, pepper flakes, and salt, and whisk to combine.
Rub the mixture over the outside of the fish, rubbing onto the slashes.
In a shallow bowl, combine the cornstarch and flour.
Dredge the fish in the mixture and shake to remove any excess.
Carefully slide the flour-coated fish into the hot oil.
Fry until golden brown, about 5 to 8 minutes, turning as necessary with tongs.
Remove and drain on paper towels.
To serve, arrange the fried fish on a platter with the red pepper sauce and rice.
Garnish with the chopped green onions and serve immediately.
Red pepper dipping sauce:
Combine all the ingredients in a decorative bowl and mix.
Set aside at room temperature until ready to serve.
