Crispy Skin Fish in Spicy Soy Bean Paste Gravy

Ingredients:

1 fish, (I used trout with the weight of about 200 g)
1/2 tsp salt
1/2 tsp pepper powder
1/2 tsp garlic powder
2 tbsp cornstarch
oil for deep-frying

Gravy:

3 tbsp vegetable oil
2 cloves garlic, chopped
2 tsp chili powder
5 tbsp preserved soy bean paste (tau cheo) or to taste
1 cup water dissolves with 1 tsp cornstarch

Sprinkles:

1 stalk spring onion, cut into slivers
1 fresh red chili, seeded and cut into slivers
1 tsp sesame oil

Method:

Clean fish, score both sides of the fish deeply (each about 3 cm apart), pat dry on kitchen towel; set aside.

In a bowl, mix together salt, pepper powder and garlic powder; set this seasoning mixture aside.

Rub fish well with the prepared seasoning mixture (externally, internally and inside the scores too), set aside to marinade for at least 30 minutes.

In a large plate, spread-on cornstarch, smear-on fish gently to coat both sides with flour.

Heat oil in wok or pan over medium high heat, deep-fry or shallow fry fish (about 3 minutes for each sides) till golden brown and crispy on outer skin.

Drained fish on paper towel.

Transfer fish onto a serving plate; set aside.

To prepare the gravy, heat oil in a pan over medium high heat, saute garlic till fragrant and starting to be golden brown.

Add-in chili powder and preserved soy bean paste, stir-fry for another 1 minutes or till aroma.

Pour-in water and bring to boil.

Reduce heat to low and let simmer to thicken the gravy.

Remove from heat and pour the gravy onto the fish.

Sprinkle-on spring onion, red chili and sesame oil.

Serve hot with rice.