For this recipe, you'll wok-fry an entire fish. It's a dramatic - and delicious - dish. You've already learned how to prep a whole fish in another lesson. Here are some additional tips: Remember to season the fish inside and out. Score the flesh of the fish with your knife, right down to the bone, on both sides. When putting your fish in the hot oil in the wok, slide it in tail first, slowly. Do not drop the fish in - you could get burned by the splattering hot oil. Keep some extra oil on hand in case you need more to completely cover the fish. This is recommended instead of risking over-filling your wok. If the oil spills, you've got a real fire hazard on your hands. When preparing your sauce, sauté the chilies in fish oil from your wok for added flavor.
A native of Oregon, Brian grew up inspired by his grandmother's cooking and by all the fresh seafood and produce the area offered. He soon set his sights on California, where he was recently voted 2007 Best Chef in San Diego for his work as Executive Chef at the Oceanaire Seafood Room. He's in constant competition with everyone in San Diego and makes it a point to do everything bigger and better in his restaurant. At the top of his game, Brian's high-energy makes him a whirlwind in the kitchen. Stay-tuned to see just how long he can live by his motto, "Love, peace and happiness."