Jeremy Pang’s naxi fried fish

Method

1. Make 3-4 diagonal slits across the skin of the fish on each side, then coat the entire fish with the seasoned cornflour, making sure that the fins and tail are well dusted so they get nice and crispy, until the fish is dry all over to the touch (add more cornflour if needed). Lift up the fish and give it a little tap on both sides to dust off any excess cornflour, then set aside on a plate.
2. Mix the sauce ingredients together in a bowl along with 2 tbsp water and set aside.
3. Heat 2-3 tbsp vegetable oil in a large frying pan over a high heat. Put the fish in the pan and fry for 1 minute, pressing down on the fins with a spatula to help crisp them. Reduce the heat to medium-low and fry for 4-5 minutes, pressing down to sear well. Turn over and repeat on the other side until crisp.
4. Meanwhile, heat 2 tbsp vegetable oil in a wok over a medium heat, then add the black beans and stir-fry for a minute or so. Reduce the heat to low, add the chilli flakes and stir-fry for 1-2 minutes. Add the peanuts and stir-fry for 2 minutes to brown the nuts and release their oil. Increase the heat to high and, once smoking hot, add the ginger, onion, spring onions and chillies in turn, stir-frying for 30 seconds after each addition. Pour in the sauce and bring to a boil, then continue to cook and stir over a high heat until it has reduced and thickened to a light syrupy texture. Remove from the heat.
5. Once the fish is crisp on both sides, transfer to a serving plate. Reheat the sauce if necessary, pour over the fish, add the coriander (if using) and serve immediately.