Chinese Deep-Fried Fish with Spicy Black Bean Sauce

Ingredients

• 6 servings cilantro leaves for garnish
• 2 tablespoons cornstarch 
• 0.5 cup fermented black beans 
• 2 cloves garlic sliced thin
• 1 inch ginger peeled chopped
• 6 servings kosher salt and pepper black freshly ground
• 2 cups chicken stock see low-sodium
• 6 servings vegetable oil; peanut oil preferred for frying
• 2 pound snapper whole red cleaned
• 1 cup rice flour 
• 4  scallions sliced thin
• 1  serrano chile sliced thin
• 2 tablespoons water 

Equipment

• bowl
• paper towels
• pot
• wok

Directions

1. Watch how to make this recipe.
2. Remove the head from the fish (or have your fishmonger do this) and cut the fish into 2-inch thick steaks.
3. Put the rice flour on a plate and season it well with salt and pepper; dredge the fish pieces in the rice flour, shaking off any excess.
4. In a deep pot or a wok large enough to hold the fish, heat the vegetable oil to 350 degrees F. Carefully put in the fish and deep-fry until it is browned, crisp, and cooked through, about 12 to 15 minutes.
5. Remove the fish pieces and drain them on paper towels; place them onto a platter.
6. Carefully drain all but 3 tablespoons of oil from the wok. Stir-fry the scallions, ginger, garlic, and chiles for about 2 minutes.
7. Add the black beans and fry for another minute.
8. Pour in the chicken stock, bring to a boil, and simmer until the sauce begins to thicken, about 10 minutes. In a small bowl mix the cornstarch with 2 tablespoons water making sure to get out all the lumps.
9. Pour this slurry into the black bean mixture (it will thicken immediately) and cook for another 2 minutes.
10. Pour the sauce over the fish pieces, garnish with cilantro leaves, and serve.