* 2 ¼ Lb 1 whole fish or two smaller fish , (e.g. sea bass, snapper) cut into large chunks, head and tail removed
* 13 ½ fl oz fish stock , or meat stock
* salt , to taste
* 1 Tbsp sugar
* 17 fl oz vegetable oil
* 1 ½ tsp soy sauce
* 2 garlic cloves , minced
* 1 Tbsp rice wine
* 1 red chilli , stem removed and chopped
* 1 tsp vinegar
* 1 tsp ginger root , chopped
* 1 tsp corn flour , dissolved in 5 millilitres water
* 5 tsp sesame oil
* 1 handful of fresh coriander , chopped
* 1 large, sharp knife
* 1 chopping board
* 1 wok
* 1 slotted spoon
* 1 wooden spoon
* 1 deep serving dish
* 1 tray
* 1 ladle
* paper towel


Step 1:
Prepare the fish
Cut the fish into steaks and rub each one with salt. Leave them to marinate for at least fifteen minutes.

Step 2:
Heat the oil in the wok
In the meantime, pour the oil into the wok and heat it until very hot, but not quite at the stage where it starts to smoke.

Step 3:
Add the fish and deep-fry
When the oil is ready, add the fish steaks and deep-fry them in batches until they are browned. Then remove, draining off any excess oil, and set them to one side on a paper towel.

Step 4:
Discard the oil
Remove most of the oil from the wok leaving about one centimetre to continue cooking the other ingredients.

Step 5:
Add the garlic, red chilli, and ginger
The garlic, the red chilli and the ginger go into the wok next. Stir-fry for one minute.

Step 6:
Add the stock, sugar, soy sauce, rice wine and the fish
Next, combine the stock, sugar, soy sauce, rice wine, and finally the fish with the oil and leave everything to simmer over a low heat for fifteen minutes.

Step 7:
Remove the fish
When the time is up remove the fish and place it in the serving dish.

Step 8:
Add vinegar and corn flour
Now, add the vinegar and the corn flour to the wok and raise the heat, stirring constantly until the sauce thickens.

Step 9:
Add sesame oil and coriander and serve
Finally, add the sesame oil and the chopped coriander, give the sauce one last stir, and then pour it over the fish. Serve.