1 whole fish, about 1 1/2 lb, head and tail removed (carp, perch, sea bass, mullet)
1 1/2 cup (400ml) fish or meat stock
Salt to taste
1 tbsp sugar
4 cups vegetable oil for deep-frying
3 1/2 tsp Soya sauce
3 1/2 oz garlic
2 1/2 tbsp rice wine
1 red chili pepper, stem removed & chopped
2 tsp. vinegar
1 tsp ginger, chopped
1 tsp cornstarch, dissolved in 1tsp water
5 tsp sesame oil
1/4 tsp MSG (optional)

Braised Fish With Garlic

1. Cut the fish into slices about 1 1/2 inch long. Rub with the salt and let marinate for 15 minutes.
2. Heat the oil a wok to about 350 degrees F, or until a piece of scallion green or ginger sizzles and moves around quickly when tossed into the oil.
3. 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.
4. Pour the oil into the wok. Add the garlic, red chili pepper and ginger. Stir-fry until fragrant.
5. Add the fish, stock, sugar, Soya sauce, and rice wine, and simmer over low heat for 15 minutes. Remove the fish and place in a serving dish.
6. Add the vinegar, scallions, MSG (optional), and corn starch 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.