Preheat 1 1/2 to 2 inches of oil to 350 degrees F in a wok large enough to hold the fish.
In a shallow bowl, combine the rice flour, Essence, salt, and pepper, and dredge the fish in the seasoned flour mixture until well coated on all sides. Shake to remove any excess flour.
When the oil is hot, add the fish carefully to the wok; take care as it may splatter. Using a shallow ladle, ladle some of the hot oil over the top of the fish as it cooks in the wok. Cook until golden brown and cooked completely through, 12 to 15 minutes. Transfer the fish to a wire rack set over paper towels to drain briefly before serving.
Cut the fish into portions and serve hot over the Stir Fried Rice and garnish with some of the Wokked Long Beans.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Wokked long beans:
In a mixing bowl combine the soy sauce, white pepper and ground pork. Stir to combine well and set aside to marinate for 10 minutes.
Preheat a wok over high heat until hot. Add the peanut oil and, when the oil is smoking, add the long beans and stir-fry until slightly wrinkled, about 3 minutes. Using a slotted spoon, transfer to a plate lined with paper towels and set aside.
Remove all but about 1 tablespoon of the oil from the wok, then add the garlic and cook briefly until fragrant, about 10 seconds. Add the ground pork and stir fry until the pork is no longer pink, about 1 1/2 minutes. Add the hoisin sauce, chili sauce with bean paste, dark soy sauce and sesame oil to the wok and stir to combine. Return the long beans to the wok and stir to mix well. Serve as soon as everything is heated through.
Yield: 4 to 6 servings
Simple Fried Rice:
Heat a wok or 14-inch saute pan over high heat and, when hot, add the peanut oil and sesame oil and swirl to coat. Add the onion and carrots and cook, stirring, for 1 minute. Add the garlic, ginger and green onion bottoms and cook for 30 seconds. Add the rice, green peas, soy sauce, sugar, and green onion tops and cook, constantly stirring, until heated through and well blended, 3 to 4 minutes.