Instructions: Stir the fish stock, rice wine, soy sauce, sesame oil, brown bean sauce, sugar and hot bean sauce together in a small bowl until the sugar is dissolved.

For the Dish: Sprinkle the salt over the fish, inside and out, and let stand for 10 minutes.

Heat a wok over high heat until hot. Add 2 tablespoons of the oil and swirl to coat the sides. Slide the fish into the wok and pan-fry until golden brown, about 2 minutes per side. Once the skin is firm and will no longer stick to the wok, slide the fish gently. Remove fish from the pan using two sturdy spatulas.

Return the wok to high heat and add the remaining tablespoon of oil. Add the bamboo shoots, wood ears, green onions, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the seasonings and bring to a boil, 1 to 2 minutes.

Return the fish to the wok and bring to a boil. Adjust the heat so the liquid is simmering, cover the wok and simmer until the meat along the backbone is cooked through, about 10 minutes. Turn the fish once during cooking. Remove the fish carefully from the wok and place on a warm serving platter.

Stir the dissolved cornstarch into the sauce and cook, stirring, until the sauce thickens slightly, 30 seconds to 1 minute. Spoon the sauce over the fish and serve hot.

This recipe yields 4 servings.

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