1 whole fish, about 1 1/2 lb (750 g), head and tail removed (carp, perch, sea bass, mullet)
1 1/2 cup (400 ml) fish or meat stock
1 tbsp sugar
3 1/2 tsp soy sauce
1/2 tsp salt, or to taste
2 1/2 tbsp rice wine
4 cups (1 litre) vegetable oil for deep-frying; uses about 5 oz (150 ml)
2 tsp vinegar
1 tbsp scallions, chopped in sections
3 1/2 oz (100 g) garlic
1 tsp cornstarch (cornflour) dissolved in 1 tsp water
1 hot red chili (chilli) pepper, stem removed and chopped
5 tsp sesame oil
1 tsp ginger, chopped
1/4 tsp MSG

1. Cut the fish into slices about 1 1/2 inch (4 cm) long. Rub with the salt and let marinate for 15 minutes.

2. Heat the oil in a wok to about 350 degrees Fahrenheit (175 degrees Celsius), or until a piece of scallion green or ginger sizzles and moves around quickly when tossed into the oil. 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.

3. Pour all but 7 tbsp of the oil out of the wok. Add the garlic, red chili pepper, and ginger. Stir-fry until fragrant. Add the fish, stock, sugar, soy sauce, and rice wine, and simmer over low heat for 15 minutes. Remove the fish and place in a serving dish. Add the vinegar, scallions, MSG, and cornstarch 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.