Whole Fried Fish with Ginger Sauce

Buy a glisteningly fresh fish of about 3 pounds or two 1½ pounders. No larger, or the head and tail will hang over the edge of your wok and it will not cook uniformly. Have your fish merchant clean and scale the fish. Traditionally it should still have its head, but if you buy a beheaded fish, you may cook it in the same fashion with good results. Prepare and simmer the sauce before you cook the fish.

The diner should be confronted with the newly-wedded combination of crisp fish and