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Substitute with triggerfish, walleye, pompano or any firm-fleshed whole fish.
Cut the skin of the fish several times with a sharp knife. Rub the marinade into the fish, cover and marinate in the refrigerator for 1 hour. Heat the vegetable oil to 350 degrees in a large pot. Remove fish from marinade and discard any garlic or ginger slices. Bread the fish in corn starch, being careful to get it into the cut sides of the fish. Shake off any excess and carefully drop the fish into the hot oil. Fry until just done and crispy, 10-14 minutes. Remove from hot oil and drain on paper towels. Serve with Fustini's Chili Sauce poured over the top and garnish with scallions.
Combine stock, oyster sauce (if using), Fustini's balsamic, chili paste sesame oil and agrodolce. Set aside. Heat the butter and Fustini's Cilantro and Onion olive oil in a large pan or wok over high heat until hot. Add the garlic and ginger and cook for 15 seconds, add the onion and mushrooms and cook until softened, 2-4 minutes, stirring often. Add the stock mixture and bring to a boil. Mix the corn starch and water in a separate bowl, creating a slurry, then add to sauce and cook until thickened.
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