Fried Whole Fish With Shiitake, Black Beans and Chili Sauce
- 1 whole fish, about 800 grams in weight, gutted and scaled (see notes after the recipe)
- 2 tablespoons flour
- 3 to 4 cups cooking oil, for deep frying
- 3 to 4 stalks scallions, thinly sliced
- 1 bell pepper, roughly chopped
- 4 to 5 shiitake mushrooms, (caps only) thinly sliced
- 1 heaping tablespoon black bean garlic sauce, (I used Lee Kum Kee)
- 1 heaping tablespoon chili garlic sauce, (I used Lee Kum Kee)
- ½ teaspoon grated ginger
- 1 teaspoon sugar
- 1 teaspoon tapioca starch, , or corn or potato starch
- ¼ teaspoon sesame seed oil
- Rinse the fish. Pat dry with paper towels. Score both sides and rub with salt and pepper. Sprinkle flour on both sides.
- Heat the cooking oil in a wok or frying pan until smoke floats on the surface.
- Plunge the floured fish into the hot oil. Cook over high heat for five minutes.
- Flip the fish over and cook for another four minutes.
- Scoop out and arrange on a serving plate.
- Pour off the oil from the wok or frying pan, leaving only about a tablespoonful. Reheat the oil.
- Saute the white and light green portions of the scallions, bell pepper and mushrooms with salt and pepper for about half a minute.
- In a bowl, stir together the black bean garlic sauce, chili garlic sauce, grated ginger, sugar, tapioca starch and sesame seed oil with 1 and 1/4 cups water.
- Pour the mixture into the pan. Cook, stirring, until no longer cloudy. Simmer for two to three minutes.
- Pour the sauce and vegetables over the fish.
- Garnish with the dark green portion of the scallions.
- Serve the Chinese-style fried whole fish with shiitake black beans and chili sauce at once. Best with rice on the side.
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