Redfish with Spicy Bean Sauce

Cut the ready-to-cook perch several times on both sides about 5 mm deep and sprinkle all around with cornmeal. Heat the peanut oil in a heavy, shallow pan and fry the fish in it until golden brown on both sides. Remove the fish and set aside briefly. Finely chop the ginger and garlic and fry in the remaining fat. Stir in the spicy bean sauce. Deglaze with rice wine and soy sauce and season with sugar. Now pour in water, put the fish back in and cook on medium heat while constantly pouring its own juices. Lift out the cooked fish and arrange it on a warmed plate. If desired, thicken the sauce with cornstarch mixed with a little water. Season to taste with a dash of vinegar and sesame oil. Drizzle the sauce over the fish and garnish with freshly chopped spring onions.

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