Sichuan Crispy Black Bass

Wash to clean the scaled fish, make sure to wash off the black membrane inside the abdomen, cut off fins. Place the fish on a cutting board, press the fish with one hand, horizontally cut off the whole fillet while keeping the knife as close to the spinal bone as possible. Trim off the fins and excessive abdominal parts. Then place the fillet skin side down, make a straight cut, (don't cut through the skin), at about 1 inch from the tail end, hold the tail end with your free hand, gently push the knife forward to remove the skin. Cut the fillet into 2.5inx0.5in strips.

Put the fish strips in a bowl, add Shaoxing wine, five-spice powder, garlic powder, curry powder, cumin powder, ground white pepper, egg, corn starch, and salt, mix thoroughly, then marinate for 15-20 minutes.

Coat the marinated fish strips with sweet potato starch. (When coating the fish with sweet potato starch, make sure every piece is firmly coated. Otherwise, the starch is easily getting loose. )

In a wok over medium heat, heat enough cooking oil to 300°F/150°C, deep fry fish strips for 1-2 minute, remove the fish strips the oil. As the oil temperature reaches 300°F/150°C again, quickly re-fry the fish strips until golden for about 20-30 seconds. Remove from oil and drain.

In another pan, over low heat, add oil and fry garlic slices until golden. Drain.

In another pan, add oil, Sichuan peppercorn, and a small amount of chili oil, stir fry until fragrant, then add dried chilis and stir fry for 20 seconds, when it is fragrant add onion, Shaoxing wine, stir fry for another 20 seconds, add green onion, fried garlic slices, fish strips, cayenne pepper powder, salt, and cumin seeds, quickly stir fry for about 10 seconds. Remove from heat and plating. (Stir fry all spices until fragrant, before adding fish strips. Then quickly stir fry the fish strips to keep the meat tender.)

Enjoy!