Score the fish (see how) and rub liberally with salt, pushing the salt into the slits.
Pour enough cooking oil in a frying pan to reach a depth of at least three inches. Heat the oil until wisps of smoke float on the surface.
Dredge the fish in starch and deep fry until crisp and browned, flipping it over when the underside is nicely browned. Scoop out the fish and arrange on a platter.
Pour off the oil leaving only a tablespoonful.
Saute the onion, garlic and chili with a bit of salt and pepper, until softened and aromatic, about three to five minutes.
Add the kangkong, sprinkle with a bit more salt and pepper, and sugar. Stir fry until done, about three minutes.
Pour in the oyster sauce. Stir fry for another 10 seconds. Turn off the heat. Drizzle in the sesame seed oil. Toss.
Spoon the chili kangkong on top or beside the fried whole fish. Serve at once.
Fried whole fish with chili kangkong (swamp spinach) printed from https://casaveneracion.com/fried-whole-fish-chili-kangkong-swamp-spinach/ for personal use only. Not for republication nor distribution.