Grouper in Black Bean Sauce

Use mortar and pestle to pound the black bean with the garlic. Add sugar and mix well.

Add the beaten egg white, cornstarch, pepper and sesame oil to the grouper. Mix well and set aside

In a hot mild steel wok, heat oil for deep frying. Quickly deep fry the fish in very hot oil. Remove the fish with skimmer just when it begins to firm up and change color. Drain excess oil, but leave two tablespoons of oil in the wok.

Add the black bean paste and fry for a few seconds in low heat to release the aroma, taking care not to burn the paste.

Turn up the heat and add the precooked fish. Turn very briskly with the spatula, being careful not to break the fish. Sizzle the ingredients with wine, turn the fish again. When it is done it begins to flake, don't overcook.

You may add in half a tablespoon of hot oil, to give it a sheen and to keep the dish hot. Serve on a plate and garnish with chopped scallion. Serve immediately.