FISH: For those not squirmish about handling whole fish, this is a recipe that yields good result.

BRAISED WHOLE FISH WITH BEAN-PASTE SAUCE:



1 whole fish weighing 1½ to 2 lbs

cooking oil for deep-frying

1 tbsp. hot & spicy bean paste

1 to 2 tbsp. each chopped garlic & ginger

1 ½ tbsp. chopped green onion

1 tbsp. tapioca starch mixed with 1 tbsp. water

1 tbsp. chopped green onions

sauce:

1 tbsp. each rice wine or dry sherry, dark soy sauce & black Chinese vinegar
½ tsp. salt
½ tbsp. sugar
2 cups water



Rinse, de-scale and clean fish thoroughly. Make 2 diagonal slits on meaty parts of both sides of fish. Wrap fish with double thickness of paper towels to absorb moisture and refrigerate 30 minutes.

In wok or deep non-stick saucepan, heat enough oil for deep-frying until very hot. Lower fish into hot oil and cook 1 minute. Remove and drain fish on paper towels.

Pour off all but 1 tbsp. oil from pan, heat it until hot and add in garlic, ginger, green onion and the spicy bean paste together with the sauce ingredients. Bring to a boil; then return fish to the pan. Cook for 10 minute; then transfer fish to serving platter.

Add starch solution into hot liquid and cook, stirring, until sauce is thickened. Pour sauce over fish and sprinkled with green onion to serve.