I usually call this type of fish as Beltfish, because it's flat and narrow as a belt. I only saw Chinese stores sell this type of fish.

How did I make this dish:

1. I bought 1 beltfish which was about 2 lbs (they usually clean fish for you behind counter after you purchased), I also asked the guy chopped the fish to 2 inch lenth pieces.

2. rinse fish pieces then drain, apply salt on each pieces (inside and outside), seal then store in refregirator for 1 to 2 days.

3. when cooking, rinse fish pieces then dry them a little pit on paper towel, then dip fish pieces into 1 well bean egg, then deep fry those fish pieces till both sides turn to golden brown.

4. stir fry fresh ginger pieces; a few cloves garlic; chinese chives till you smell the giner or garlic, add in pre-deep-fried fish pieces, add 1.5 table spoon of brown sugar; 2 table spoons of wine; about 1/3 cup of soy sauce (I didn't really measure it), some water to cover fish, 1.5 to 2 table spoons of Chinese spicy hot soy bean paste ('lao gan ma' soy bean sauce) carefully flip fish pieces so that both side can be cooked and colored evenly, when liquid is almost gone, add 2 table spoons of apple vinegar, mix with the dish well. done.

PS: I cooked this type of fish several times before, Alan usually liked it, but this time he said it's 'strong', hey , great, I got to finish the whole dish of fish by myself! YEAH!