1 tablespoon cornstarch
1 egg white
12 oz of freshwater fish filets
1 head garlic, peeled, but not crushed
1 tablespoon vegetable oil
15 small dried red hot chilies
1 teaspoon sliced ginger
2 teaspoon thinly-sliced scallion
1 tablespoon soy sauce
1 cup chicken stock
Pinch of salt
Pinch of sugar (optional)
1. Beat the cornstarch and egg white together in a large bowl. Wash and dry filets and then cut into 3” x 2” pieces. Place the fish pieces in the bowl with the cornstarch and egg white. Mix and carefully coat the fish.
2. Heat deep-fry oil to about 350° in a deep, high-sided pan. In batches, deep-fry both the garlic cloves and fish.
3. In a wok or heavy pan, heat the vegetable oil over medium-high heat. Add the chillies to the oil and roast them to dark brown. Next, add ginger and green onion and sauté for one minute. Add the soy sauce and chicken stock and bring to a boil over high heat.
4. Add fish. Taste and add salt. Add a pinch of sugar for very authentic finish. Arrange on plate surrounded by ring of vegetables.
Serve with rice and any green vegetable as garnish, such as steamed broccoli.
Tsing Tao beer or a semi-sweet wine, like Muscat Canelli.