Instructions: Make the Five Spice Salt: In a clean dry wok, heat salt until warm. Add five-spice powder and stir until heated through. Remove, and store in an airtight container at room temperature for up to 3 months. (

Makes about 1/2 cup)

Make the Fried Fish Skeleton: Rinse fish skeleton quickly under cold running water. Pat dry with paper towels. Fill a large wok three-quarters full with corn oil. Heat oil to 380 degrees. Spread cornstarch evenly on a baking sheet. Coat fish skeleton lightly with cornstarch. Shaking to remove excess cornstarch. Add skeleton to hot oil. Using a long-handled metal spoon, turn skeleton to brown evenly. Cook until golden brown. Transfer to serving platter.

Rinse fish quickly under cold running water. Pat dry with paper towels. Place fish in a medium bowl, and season with salt. Toss to combine.

Slice peppers in half lengthwise and remove seeds. Thinly slice crosswise; set aside. Fill a large wok three-quarters full with corn oil. Heat oil to 380 degrees.

Spread cornstarch evenly on a baking sheet. Coat fish lightly with cornstarch. Add fish to hot oil. Using a long-handled metal spoon, separate the fish. Cook until pale golden brown and firm to the touch.

Scoop the fish from the wok with strainer. Arrange hot peppers on top of fish. Drizzle with hot oil from wok, and season with the five-spice salt. Serve fish on a platter lined with fish skeleton.

This recipe yields 6 servings.

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