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.