Chili Fish

Name: Chili Fish
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Ingredients: 1 Fresh fish (cleaned and gutted); 300g Pearl leaves (washed, picked, and dried); 2 Scallions (chopped); ½ tbsp Chili powder; 1 tsp Sugar (marinade); 2 tbsp Light soy sauce (marinade); ½ tsp Salt (marinade); ½ tbsp Ginger juice (marinade); 1 tbsp Dark soy sauce (marinade); 1½ tbsp Egg white (marinade); 1 tbsp Cornstarch (marinade); 1 tbsp Oil (marinade); ½ tbsp Cooking wine (for stir-frying); 2 tbsp Oil (for stir-frying)

A Sichuan-style dish featuring marinated fish that is stir-fried and served with crispy fried pearl leaves.

55 min

Easy

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Ingredients

Fresh fish (cleaned and gutted) 1

Pearl leaves (washed, picked, and dried) 300g

Scallions (chopped) 2

Chili powder ½ tbsp

Sugar (marinade) 1 tsp

Light soy sauce (marinade) 2 tbsp

Salt (marinade) ½ tsp

Ginger juice (marinade) ½ tbsp

Dark soy sauce (marinade) 1 tbsp

Egg white (marinade) 1½ tbsp

Cornstarch (marinade) 1 tbsp

Oil (marinade) 1 tbsp

Cooking wine (for stir-frying) ½ tbsp

Oil (for stir-frying) 2 tbsp

Instructions

Marinating the Fish

Clean and gut the fish, then combine it with all the marinade ingredients and let it sit for 30 minutes. Briefly blanch the fish by lowering it into hot oil, then drain and set aside.

Stir-Frying the Dish

Heat 2 tablespoons of oil in a wok, add the scallions and chili powder, and stir-fry until fragrant. Add the fish, pour in ½ tablespoon of cooking wine, and toss to coat evenly. Thicken with a cornstarch slurry, give it a few more quick stirs, then transfer to a serving plate.

Deep-Frying the Pearl Leaves

Wash the pearl leaves, pluck the individual leaves off the stems, and pat them completely dry with a kitchen towel. Drop them into hot oil and fry until crisp, then arrange on a serving plate.