Sweet and sour fermented black bean fish

Ingredients:
1 whole fish
2 red chilies (cut into pieces)
1/2 green capsicum (cut into pieces)
1 stalk spring onion (cut into 1 inch long)

Marinade:
1/2 tbsp fermented black bean (wash and drain)
2 tsp preserved bean paste
1/2 tbsp ginger juice
1/2 egg
1/2 tsp chicken stock granules
1/2 tbsp cornflour

Seasoning:
1/2 tbsp hot bean paste
2 tbsp chili sauce
1 tsp chicken stock granules
1 tsp sugar
1 to 2 tbsp of water
1/2 tsp vinegar (to add last)

Methods:

1. Clean fish, cut the head and tail and put them aside, then fillet the fish meat into bite-size pieces and marinate for half an hour.
2. Just before deep-frying, coat the fish head, tail and the marinated fish meat with cornflour.
3. Heat up enough oil in a deep wok, when oil is of medium heat deep-fry the fish head and tail and follow by the fish slices (in batches if necessary) till golden brown, remove and drain.  
4. In a clean wok, add in 3 tbsp oil, quick fry the capsicum and chilies, add in the seasonings and mix well, then add in spring onion and vinegar.  Stir and give it a quick taste to get a correct balance of sweet and sour.  If the sauce is too dry to coat the fish, drizzle a bit more water over it.
5. Lastly add the fried fish meat and stir well to coat the fish. 
6. In a large serving plate arrange the fish head and tail, use a spoon to dish out the fish meat and arrange them in between the head and the tail to form a whole fish.
7. Serve hot with freshly cooked white rice!