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Crispy Fried Mandarin Fish Recipe
(yu xiang cui pi gui yu)
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RECIPES OF CHINA
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Freshwater fishes from lakes, rivers and
ponds have always been preferred over ocean fishes in Chinese cuisines, as the
freshwater varieties are thought to have a more delicate texture. If freshwater
fishes are hard to come by, fine-textured ocean fish such as perch, grouper or
snapper can be substituted.
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Ingredients :
| 1 |
Fresh fish, cleaned and scaled |
| 125 ml |
Chinese rice wine |
| 2 tbsp |
Cornstarch |
| 8 cm |
Ginger, finely sliced |
| 1 stalk |
Spring onion, chopped coarsely (scallion) |
| 1 tsp |
White pepper, ground |
| 1 stalk |
Spring onion, finely sliced for garnish. (scallion) |
| - |
Oil for deep-frying |
| The Sauce |
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| 200 ml |
Chicken stock |
| 2 tbsp |
Chili paste |
| 2 tsp |
Garlic, finely chopped |
| 2 tsp |
Ginger, finely chopped |
| 1 1/2 tsp |
White rice vinegar |
| 1 tsp |
Sugar |
| 1/2 tsp |
Salt |
| 2 tsp |
Cornstarch, blended with water |
| 1 stalk |
Spring onion (scallion), finely sliced |
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Method :
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Prepare fish by
giving it a few diagonal slashes on each side to help it cook more quickly.
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Marinate the fish
with ginger, chopped spring onion, rice wine and pepper and let it stand for approx. 20
minutes. Drain fish, scrape off the pieces of marinade and pat dry with a towel.
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Heat oil for
deep-frying and meanwhile powder the fish on both side with cornstarch.
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Gently lower the fish
into the oil and cook over medium heat for approx. 5 - 7 minutes or until golden brown and
cooked through. Drain and keep warm on a serving dish.
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To prepare the sauce,
use one teaspoon of the frying oil to stir-fry the chili paste, garlic and ginger until
fragrant, then add all the other ingredients, except cornstarch.
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Simmer for 2 minutes,
then thicken with cornstarch.
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Pour the sauce over
the fish and garnish with spring onions (scallion).
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Serve immediately.
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