Ingredients
- 4 pound red snapper
- 1 cup black bean-garlic sauce
- 2 quart peanut oil or canola oil
- 1 cup cornstarch or rice flour
- 1 cup grain rice
- 1 cup grapeseed oil or canola oil
- 1/3 cup black beans
- 1/2 cup garlic
- 1/2 cup ginger
- 2 bunch scallions
- 1 tablespoon sambal oelek or hot red pepper sauce
- 1/2 cup shaoxing rice wine or dry sherry
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
Preparation
Baking Directions:
In large deep pot, heat the peanut oil to the smoking point or 360 degrees f.
Carefully lower the fish into the hot oil and fry for 12 minutes or until fork can pierce fish and be removed easily.
Remove the fish and place on platter.
Spoon hot black bean-garlic sauce over fish.
Serve with rice.
Heat a wok or large sauté pan over high heat.
Add 1/4 cup of the oil and swirl to coat the pan.
Add the beans, garlic, ginger, and scallions, and stir-fry until the mixture has softened, 2 to 3 minutes.
Add the sambal oelek and wine, decrease the heat to medium, and cook until the mixture is reduced by three quarters, 2 to 3 minutes.
Add the salt and pepper.
Remove the mixture from the heat and allow it to cool.
Transfer half of the mixture to a blender and purée it at high speed while adding the remaining 3/4 cup of oil.
Stir the purée back into the remaining mixture and cool completely.
Use or store.
Tips:
Beverage tip: Ravenswood Zinfandel Sonoma County, California.
Lasts 2 weeks, refrigerated
