Braised Fish in Fragrant Soy Sauce
1 whole snapper, approx. 1.2 kg
1/4 tsp salt
1 ½ tbsp corn flour
1/4 tsp pepper
1/2 tsp Chinese five spice powder
2 stalks spring onion, cut into 4cm lengths
5 thin slices young ginger
2 cloves garlic, smashed
2 tbsp light soy sauce
1 tbsp thick soy sauce
1 tbsp sesame oil
3/4–1 tbsp sugar or to taste
1/8 tsp pepper
2–3 tbsp water
Clean the fish well. Score the fish lightly with a sharp knife, no more than halfway to the bone, making 3 diagonal slashes on each side. Rub the combined seasoning mixture over the fish to coat it lightly; dust off excess.
Deep-fry the fish until golden and cooked through.
Discard the oil and place the fish in the wok. Pour the sauce ingredients over the fish. Put in garlic, ginger and spring onion. Reduce the heat and allow the mixture to simmer gently. Cover the wok for 5–6 minutes. Open the wok cover and turn the fish around, coating it with the sauce. Dish out and serve.