Braised Mandarin Fish
Mandarin fish fillets are tenderized, coated in egg wash and flour, then fried until golden—a time-honored classic dish.
Ingredients
mandarin fish fillets (cut into 0.66 cm-thick slices and pounded to loosen the fibers)
200 g
egg (beaten)
1
flour
5 g
chicken stock
200 g
ginger juice
7 g
soy sauce (some used to marinate the fish)
7 g
cooking wine
5 g
salt
0.5 g
monosodium glutamate
3 g
thickened scallion oil
15 g
melted lard (about 30 g used)
250 g
Instructions
1
Marinate and coat
Use clean mandarin fish fillets cut 0.66 cm thick (100 g per slice). Pound the fish gently to loosen the fibers. Coat both sides with soy sauce, using 2 g in total, then dust with flour. Beat the egg in a bowl, add the fish, and coat it thoroughly with the egg mixture.
2
Fry the fish
Heat the lard in a wok over high heat until it reaches about 80% of full heat. Add the fish and fry for about 30 seconds, until golden brown. Remove the fish from the wok.
