1 kg whole red snapper, cleaned and scaled with the head removed
1 cup rice flour
salt to taste
al alali Ground Black Pepper to taste
Peanut oil, for frying
6 scallions, finely chopped
1-inch piece ginger, peeled and chopped
4 cloves garlic, thinly sliced
1 Serrano chili, thinly sliced
1/2 cup fermented black beans
2 cups chicken broth prepared from al alali Chicken Stock
2 tbsps. al alali Corn Flour
3 tbsps. water
Cilantro leaves, for garnish
Method:
• Cut fish into 2-inch thick steaks
• In a plate, mix rice flour with salt and al alali Ground Black Pepper
• Coat fish pieces with the mixture. Shake off the excess rice flour
• In a large deep pot, heat the peanut oil, place the fish carefully, deep-fry for 12 – 14 minutes or until brown color and crisp
• Remove fish pieces and drain on paper towels; place into a platter
• Drain all except 3 tablespoons of oil from the pot
• Stir-fry scallions, ginger, garlic, and chili for 2 minutes
• Add the black beans, fry for 1 minute
• Add al alali Chicken Stock and boil. Simmer for 10 minutes or until sauce thickens
• In a separate small bowl, mix al alali Corn Flour with cold water until no lumps. Pour into the black bean mixture (it will thicken immediately), cook for another 2 minutes
• Pour the sauce over the fish pieces and garnish with cilantro
• Serve hot and enjoy!