1 whole fish (trout, bass, catfish or "whatever you catch," says Margaret)
1½ c vegetable oil
6T soy sauce
2T Chinese dark vinegar (or balsamic)
2T grated ginger
2T Chinese fermented black soybeans
1-2T Chinese hot chili sauce
6 green onions, chopped plus extra for garnish
2 garlic cloves, minced
¼ to ½ c water
* Shortcut: 1 cup of You Saucy Thing Soy Ginger Vidalia can substitute for 10 of the seasonings
Score fish with sharp knife, rub with 1/2t salt/pepper. Set aside for 30 min. In a wok or deep frying pan, heat oil on high heat. Fry the fish until skin is crispy, about 1 min each side. Remove fish, set aside, reserve about 2 T oil in pan.
In small bowl, mix all seasonings (except water) and cook over medium heat (same fish pan) until bubbly. Add ¼ c water if sauce too thick or salty. Should be a nice balance of sweet, savory, tangy.
Reduce heat to low and return fish to pan. Cover fish with sauce, cover pan & simmer about 8-10 minutes until fish is fully cooked, baste with sauce a couple times, but don't turn fish over. (It's bad luck! Like flipping your boat.) Transfer to serving plate, pour sauce over fish, garnish with green onions