Rinse and dry the fish well. Using a sharp
knife, score both sides of the fish as far down as the bone with
diagonal cuts about 1inch part. Rub the whole fish with soy sauce and
wine on both sides, then leave to marinate for 10-15 minutes. In a wok,
deep-fry the fish in hot oil for about 3-4 minutes on both sides until
Pour off the
excess oil, leaving a thin layer in the wok. Push the fish to one side
of the wok and add the garlic, the white part of the spring onions,
fresh ginger, chili bean sauce, tomato puree, brown sugar, rice vinegar
and stock. Bring to the boil and braise the fish in the sauce for about
4-5 minutes, turning it over once. Add the green part of the chopped
spring onions. Thicken the sauce with the cornflour paste, sprinkle with
the sesame oil and place on a dish to serve immediately.
Any whole fish is suitable for this dish;
try sea bass, grouper or grey mullet, if you like. Also, if you can't
find Chinese wine, use dry sherry instead.