Whole Crisp Fish with Sichuan Sauce
Servings
4 Servings
Ingredients
- 2 whole fish about 1½ pounds each, gutted and scaled (I use red snapper or black bass)
- Kosher salt
- Freshly cracked black pepper
- 4 tablespoons cornstarch
- About 2 cups peanut oil or other oil appropriate for high-heat cooking
- 2 teaspoons toasted sesame oil
- 1 3-inch piece of ginger, peeled and grated on a microplane
- 4 garlic cloves minced
- 6 scallions/ green onions sliced thinly
- 1 teaspoon red chili pepper flakes
- ½ cup water
- ½ teaspoon cornstarch
- 1 tablespoon high-quality soy sauce I use Raw Organic Nama Shoyu
- 1½ tablespoons chili-garlic sauce
- 1 teaspoon sugar
Instructions
- Pat dry the fish and season the fish, inside and out, with salt and pepper. Dust the outside of the fish with cornstarch.
- Heat enough oil for the fish to be mostly submerged in a wok over high heat. Place the fish in the hot oil (350°F) and fry on 1 side for about 8-10 minutes until the fish is crispy and browned. Carefully turn the fish over (I use a spatula in one hand and tongs in the other) and fry for another 6-8 minutes until crispy. Repeat with the other fish.
- Remove most of the oil from the wok and reduce the heat to medium. Add the ingredients for the sauce and cook for about 5 minutes until the sauce is bubbly and the sugar is completely dissolved.
- Place the fish on a platter and pour the sauce over. Serve immediately.
- Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2013 SUBSCRIBE NOW
