| Blot the fish dry. Rub salt all over it, including
the cavity. Let stand for about 15 minutes.
Heat a wok over high heat until smoke rises. Pour in the oil. Tip
the wok carefully to swirl it all around the sloping edges. Pour all
but 2 tablespoons into a container.
Lower the heat. Add the fish at once and brown for about 2 minutes.
Slip 2 metal spatulas underneath the fish and turn over carefully.
Brown the other side for about 2 minutes. Transfer to a plate.
Turn up the heat. Add another 2 tablespoons of oil to the wok and
heat until smoke rises. Now add the garlic and ginger and, as they
sizzle, add the Szechwan chili or hot soybean paste, wine or sherry
and sugar. Pour in the stock or water and bring to a boil, stirring
to mix. Return the fish to the wok, lower the heat, cover and simmer
in the sauce for 12 to 15 minutes. Turn the fish over carefully and
simmer, covered, for another 12 to 15 minutes, until the fish is cooked
and some of the sauce has been absorbed.
Remove the cover. Turn up the heat to reduce the sauce, spooning
it over the fish continually. Transfer only the fish to a warm serving
plate.
Add the hot chili oil to the sauce, then
the scallions. Stir and cook for a few seconds,
then scoop the sauce over the fish. Serve
immediately.
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