How to Cook Szechuan Spicy Fish (豆瓣全鱼）
Channel: Soul Food: The Asian Way
Date: 09/08/2015

Ingredients:
1 Whole fish (1~1.25 lb)
vegetable oil 1/4 cup
salt 1/2 teaspoon
ginger root (peeled and sliced) 5 slices
green onion 1 stalk, chopped
minced garlic 1 tablespoon
chicken broth 1 can (14oz)
fava bean paste 1 tablespoon
soy sauce 1.5~2 tablespoons
rice vinegar 2 teaspoons
rice wine 1 tablespoon
sugar 1.5 tablespoon
starch (tapioca or corn) 1 teaspoon with 1/2 cup of cold water
starch (tapioca or corn) 1/2 teaspoon dry

Instructions:
1. Clean the fish:  remove guts, gill, and scale and rinse the fish.  Dry the fish with paper towel
2. Make two 45 degree cuts half way on each side to allow flavor to get into the fish meat.  Rub /4 teaspoon of salt in each side.
3. Rub 1/4 teaspoon of dry starch on each side of the fish
4.  Heat 1/4 cup oil in pan.  Fry each side 5 minutes on medium heat till the fish is golden brown.
5. Turn off fire. Take the fish out.  Discard half the oil left in the pan.  
6. Turn the fire back on high. Add ginger slices, minced garlic and fava bean paste.  Cook 2 minutes till the flavor comes out.  
7. Add chicken broth, soy sauce, rice wine, rice vinegar and sugar.  Place the fish back in the pan.  Bring the fish and sauce to boil.
8. Reduce heat to medium and cook each side of the fish 20 minutes.
9. Turn off the fire. Take the fish out and place it in a fish plate.
10. Turn the fire back on medium high.  Add 3/4 of the chopped green onions.  Add starch with water (stir it if the starch has sunk to the bottom) and stir the sauce till the sauce becomes thickened.
11.  Spoon the thickened sauce to the fish.  Garnish with the rest of the chopped green onions.