A delicious Szechuan style spicy fried fish recipe, perfect for Lunar New Year or any time you want a flavorful fish dish. This recipe is an adaptation from The Food of Sichuan by Fuschia Dunlop, adjusted for personal taste.
Make diagonal cuts into the side of the fish, parallel to the cutting board. Coat the outside with a light dusting of starch. This helps the fish not stick to the pan when frying. Place fish on a hot pan with some oil and fry until golden on both sides. Set to the side while you prep the sauce. Add chili bean paste to your pan or wok and then add in the ginger and garlic and stock. Cook until sauce is boiling then put your fish back in. Ladle the sauce over the fish and let it cook for 10-13 mins. Remove the fish, add in vinegar, soy sauce, and cornstarch slurry. Cook for 2-3 mins or until thick, then pour over the fish.
