1 whole fish, approx 500600g (garoupa, black pomfret or thread fish)
1/2 tsp salt
A good dash of pepper
1 tbsp cooking wine
Some corn flour, for dusting the fish
Enough oil for deep-frying
34 cloves garlic, minced
1/2 cup oil
2 tbsp coarsely ground white peppercorns
1 tbsp coarsely ground black peppercorns
2 tbsp chilli paste (chili boh)
Salt and sugar to taste
1 tbsp abalone sauce
34 tbsp water or chicken stock
1 tsp corn flour mixed with 1 tbsp water
Some fresh coriander leaves, chopped
1 fresh red chilli, seeded and diced
Clean the fish and pat dry with paper towel. Rub with salt and pepper then drizzle on cooking wine and dust with corn flour. Heat oil in a wok then deep-fry the fish until golden brown and crispy.
Heat oil in a clean wok and fry garlic until golden and crispy. Remove garlic crisps from oil and set aside. Retain 23 tablespoons oil and fry peppercorns and chilli until fragrant. Add salt, sugar and abalone sauce and water or chicken stock and thicken with corn flour mixture.
Pour sauce over fish and garnish with crispy garlic, coriander leaves and red chilli.