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 Draw, scale, and wash the dish.
Blot dry. Make 5 to 7 diagonal
slashes about 1/4 inch deep at
even intervals on each side. Rub
salt in the slashes and dust all
over with flour.
- Heat the oil in a wok to about
350oF (180oC).
Hold the fish by the tail and
carefully lower it into the oil.
Slide a wok scoop or spatula under
the fish to keep it from sticking
to the wok and deep-fry until
the slashes open, about 2 minutes.
Continue to turn the fish and
deep-fry it until the skin is
brown on all sides. Finish by
laying the fish flat in the oil
and pressing the head down with
the scoop until it browns. Remove
, drain and place on a large oval
sewing dish.
- Pour all but 7 tbsp of the oil
out of the wok. Heat until the
oil surface ripples. Add the scallions
ginger, garlic, vinegar, and soy
sauce. Add the stock, sugar, and
cornstarch. Cook, stirring until
the sauce thickens. Pour over
the fish and serve.
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