Deep-frying and Braising

Because of its gently sloping sides, a wok is an excellent vessel for deep-frying a whole fish in hot oil, and then braising it in a sauce. For safety’s sake, use a two-handled wok - it will be more stable than the type with one handle.

Heat the oil in the wok until it is just smoking (about 190°C). Slide in the fish and deep-fry until golden brown on both sides, turning it over with two fish slices.

Braise the fish in the sauce, basting it constantly, until it is cooked through. If the fish is very thick, turn it over with two fish slices halfway through cooking.