Chinese-Style Whole Fried Black Bass over Wok-Sauteed Bok Choy, Ginger, and Spring Garlic

INGREDIENTS

• 2 1/2 tablespoons paprika
• 4 bunches spring garlic, sliced
• 1 tablespoon cayenne pepper
• 1 teaspoon sesame oil
• Published by William Morrow, 1993.
• 1 tablespoon dried thyme
• 1 cup cornstarch
• Salt and freshly ground black pepper
• Garlic chili sauce, store bought
• 4 small heads baby bok choy, split
• 1/4 cup Essence, recipe follows
• 1 tablespoon dried oregano
• 1 tablespoon onion powder
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• 2 tablespoons rice wine vinegar
• 2 teaspoons five-spice powder
• 1 tablespoon black pepper
• 2 tablespoons garlic powder
• 2 tablespoons salt
• 1 cup rice flour
• Vegetable oil, for frying
• 1 (2-pound) black bass