The photo above is copy-pasted from Juliana Loh’s website http://julianaloh.com/blog/ It is a spicy Sichuan crispy whole fried fish. I had something like this in Bangladesh once, only with a sweet and sour sauce. Juliana had this at Beijing restaurant.
I would like to know how to correctly score the fish and to fry it whole and crispy, then to plate it sitting on it’s stomach. I think I can duplicate the sauces. I’m thinking that Kay at My Home Cooked Meals http://myhomecookedmeals.blogspot.com/might know how to do this. Anyone else? Thanks.