Wok-fried Opakapaka with Spicy Black Bean Sauce
A delicately flavored fish, opakapaka (pink snapper), is paired with a piquant savory sauce of fermented black beans, garlic, ginger, and green onions. The fish is served whole surrounded by the sauce.
- Whole opakapaka (pink snapper) - one, 1-1/2 pound, or other mild white-fleshed fish, cleaned
- Flour - for dusting
- Soybean Oil - 4 cups
- Olive Oil - 1 tablespoon
- Asian sesame oil - 1 tablespoon
- Garlic - 1 tablespoon, minced
- Onion - 1 tablespoon, finely chopped
- Chinese fermented black beans - 1 tablespoon
- Chili Paste - 1 tablespoon
- Dry white wine - 3/4 cup
- Unsalted Butter - 6 tablespoons
- Green Onions - 1/2 cup, sliced, whole
Score the outside of the entire fish into diamond shapes with a sharp knife. Dust the fish with flour. In a large wok or deep fryer over medium-high heat, heat the soybean oil to 350 F, or until rippling. Fry the whole fish for 3 to 5 minutes on each side. Lift out with a pair of slotted spoons and drain on paper towels.
In a small saucepan over medium-high heat, heat the olive and sesame oils and saute the garlic, ginger, onion, and black beans for 1 minute. Add the chili paste, wine, and butter. Cook to reduce by half. Pour over the cooked fish and garnish with the chopped green onions.