700-gram whole snapper
1 tablespoon cornflour
3 tablespoons neutral, high smoke point cooking oil
1 thumb-sized piece fresh ginger, thinly sliced
1 cup Shaoxing rice wine
5 spring onions, 4 chopped, 1 sliced to garnish
2 cloves garlic, crushed
½ teaspoon sesame oil
1 tablespoon Chinese black vinegar
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon caster sugar
You will need...
A large wok or paella pan
Pat the fish dry and cut three diagonal slashes into each side. Use a tea strainer to dust each side with cornflour.
Heat the oil in a wok over a medium heat. Add the ginger and cook for 2 minutes until starting to brown then discard.
Add the snapper and cook for 7 minutes, giving the pan an occasional jiggle to ensure that it doesn’t stick to the bottom. Gently turn the fish over and cook for a further 5 minutes.
Add the rice wine, spring onion (reserving the garnish), garlic, sesame oil, vinegar, soy sauce, water and caster sugar and stir around the fish to combine. Cook for a further 5 minutes, spooning the sauce over the fish occasionally. Serve the fish garnished with the remaining spring onion.