- whole fish - cleaned, (Use Grouper/Tilapia preferable)
- shiitake mushrooms - 1/4 cup, minced
- green onion - 2, minced
- red chilli peppers - 5, minced
- garlic - 3, minced
- ginger - 3 tbsp, minced
- fish stock/water - 1 cup
- corn starch - 2 tbsp
- chili oil - 3 tbsp
- shaoxing rice wine - 5 tbsp, you can use any cooking wine you like
- corn starch - 5 tbsp
- light soy sauce - 2 tbsp
- sugar - 2 tbsp
Score the fish diagonally.
In a bowl combine the ginger, salt, and wine. Then rub it into the fish. Rub it all over.
Then dust the fish in corn starch and prepare it for frying.
Pour oil into a wok, keep pouring till 1/4 of the wok is filled with oil. Set on High and then lower to medium when you start to see smoke arise.
Fry the fish on both sides for about 3 minutes each or until it is cooked. Place the fish on some paper towel with a plate to let the excess oil drain out.
In another wok add 3 tbsp of oil and stir-fry the garlic, ginger, chilli oil, chilli peppers, mushrooms, light soy sauce, sugar, and stock.
Bring it to a boil and add the cornstarch with some water to start thickening it.
Once the sauce is perfectly mixed and thick, add the fish.
Then plate it. Wok The Fok Baby!