1 whole sea bass, scaled and cleaned, head and tail intact
3 tbsp cornflour
1 tbsp Chinese yellow beans
1 tbsp chilli paste or crushed red chillies
500 ml oil, for frying, plus a little extra
1 cloves garlic, finely chopped
2 cm piece ginger, cut into thin matchsticks
1 small red pepper, cut into strips
2 spring onions, cut into 2.5cm lengths
1 tsp caster sugar
Chinese rice vinegar, to taste
4 tbsp fish stock
1 large tomato, cut into chunks
dashes of Chinese wine
jasmine rice, to serve
1 spring onion, sliced diagonally
Make several slashes diagonally across each side of the fish.
Mix the cornflour with a little salt and freshly ground black pepper and sprinkle on the fish.
In a large, heavy-based frying pan or wok, heat the oil over a high heat. Add the fish and shallow-fry it at a high heat on both sides for 5 minutes until golden brown. Remove from the heat onto a large plate.
In a small bowl crush the yellow beans, add the chilli paste and mix until combined.
Heat a little extra oil in a saucepan. Add the garlic, ginger, red pepper and spring onions and cook for 1 minute or until slightly softened.
Push the vegetables to one side of the pan. Add the yellow bean and chilli paste, sugar, a dash of vinegar and the stock and stir until combined.
Lastly, add the tomato and a dash of Chinese wine.
Pour the sauce over the fish and garnish with coriander leaves and fresh sliced chilli.
Serve with plain jasmine rice.