Fried West Lake Fish (Xihu chaoyu)

Fried West Lake Fish (Xihu chaoyu)

Ingredients (serves 4-6 as part of an Asian meal)
1.5 kg/3 lb whole fish (trout, tilapia, carp or seabass)
2 tbsp Shaoxing wine (optional)
1 tbsp grated fresh ginger
2 tsp crushed garlic
oil for deep frying
cornstarch (cornflour)
3 tbsp chopped spring onions
2 fresh red chillies, finely chopped
3 tbsp sugar
3 tbsp Chinese black or red vinegar (Zhenjiang is good)
1 tbsp dark soy sauce
1 cup stock or water
salt and white pepper
sesame oil

For garnish: slivered spring onions and red chillies, chopped coriander leaves

Procedure
Slit open the cleaned and descaled fish, cutting from the underside without severing the fish completely in two. Cut through part of the head as well so that the fish can be laid out flat, spatchc0ck-style. Place in a dish and rub with a mixture of half the wine (if using) and half the ginger and garlic. Set aside for 20 minutes.

Heat oil in a wide pan or wok. Coat the fish thickly with cornflour, then shake off the excess. Slide into the oil and cook over high heat for 5 minutes or so, until the surface is crisp and the fish is cooked through. Lift out, drain and place on a large platter.

Pour off oil and wipe out the wok. Return about 3 tbsp oil to the wok. Stir-fry the remaining ginger and garlic, spring onions and finely chopped chili. Push to one side of the wok, add sugar and cook until it melts and turns a light golden brown. Add the vinegar, soy sauce and remaining wine and boil briefly, then add the stock or water and bring to the boil. Simmer for 3 minutes.

Mix about 1 tbsp cornflour with a little cold water or stock and stir into the sauce. Boil until the sauce thickens, then add salt, white pepper and sesame oil to taste. Pour over the fish, garnish and serve at once.



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