*
Cut the fish into slices about 1 1/2 inch (4cm ) long. Rub with the salt and let
marinate for 15minutes.
* Heat
the oil a wok to about 350oF (175oC), or until a piece of scallion green or ginger
sizzles and moves around quickly when tossed into the oil. Add the garlic and
deep-fry until fragrant. Remove and drain. Add the fish pieces and deep-fry until
browned. Remove, drain well and set aside.
*
Pour all but 7 tbsp of the wok. Add the garlic, red chili pepper , and ginger.
Stir-fry until fragrant. Add the fish, stock, sugar, soy sauce, and rice wine,
and simmer over low heat for 15 minutes. Remove the fish and place in a serving
dish. Add the vinegar, scallions, MSG(optional),and cornstarch mixture to the
wok. Raise the heat and cook, stirring , until the sauce thickens. Add the sesame
oil, Pour the sauce over the fish, and serve.
