• 4 whole catfish
• 1 gallon peanut oil
• ½ cup cornstarch
• 1 teaspoon salt
• 2 cups fish stock
• 3 cloves garlic, finely chopped
• 2-ounce piece ginger, peeled, finely chopped
• ½ cup Chinese fermented black beans, soaked in water 1 hour and drained
• 1 teaspoon Chinese chili paste
• ½ cup tomato concasse
• 2 tablespoons butter
• 2 tablespoons sesame oil
• 2 tablespoons chopped fresh parsley

Gut and skin the catfish.

Heat the oil in a heavy casserole or large wok to 375°F. Season the cornstarch with the salt. Roll the fish in the cornstarch, shake off the excess, and set aside.

Put the fish stock, garlic, and ginger in a sauté pan over high heat. Bring to a boil and cook for 3 minutes.

Put the fish in the hot oil, taking great care not to get burned in case the oil boils up and over. Cook for 8 minutes.

While the fish is cooking, add the black beans and chili paste to the stock mixture. Cook 1 minute, add the tomato, butter, and sesame oil. Stir to incorporate the butter and pour the sauce equally onto 4 warm plates.

Lift the fish out of the oil, drain for a second on paper towels, and put the fish on the sauce. Garnish each fish with parsley.