Whole barramundi with garlic and chilli

Method

1. Using a sharp knife, make three diagonal slashes on each side of the fish, taking care not to cut through to the bone. Place the fish on a large plate and sprinkle each side with ½ teaspoon salt and 2 teaspoons rice wine. Cover with plastic wrap and set aside at cool room temperature for 30 minutes. Drain the fish well and wipe dry.
2. Heat the oil in a large wok over a medium–low heat, then add the garlic cloves and fry for 7–8 minutes, or until softened. Remove using a slotted spoon and drain on paper towel. Increase the heat to medium–high, then add the fish to the wok. Cook for about 4 minutes on each side, taking care when turning so as not to break the fish. Carefully remove the fish from the oil and place on a plate.
3. Pour off all but about 60 ml of oil from the wok. Add the ginger and chilli bean paste and cook, stirring, for 2 minutes, or until fragrant. Add the soy sauce, stock, sugar, the fried garlic cloves and fish and bring to a simmer. Cook for 8–10 minutes, spooning the cooking liquid over the fish occasionally, until the fish is cooked through.
4. Meanwhile, combine the cornflour with 1 tablespoon water in a small bowl and mix to form a smooth paste, then add to the liquid in the wok, shaking the wok to combine the cornflour paste with the simmering liquid. Cook for 1 minute, shaking the wok, until the liquid has thickened slightly. Transfer the fish and sauce to a platter and serve immediately.