Chili Fish (Variation 2)

Name: Chili Fish (Variation 2)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 1 Fresh fish (cleaned and prepared, marinated with seasonings for half an hour, then oil-blanched); 300g Pearl leaves (washed, leaves picked, patted dry, then fried until crispy); 2 Green onions (chopped); 0.5 tbsp Chili powder; 1 tsp Sugar; 2 tbsp Light soy sauce; 0.5 tsp Salt; 0.5 tbsp Ginger juice; 1 tbsp Dark soy sauce; 1.5 tbsp Egg white (marinade); 1 tbsp Cornstarch (marinade / thickening); 1 tbsp (for marinade) Oil (additional oil needed for deep-frying); 0.5 tbsp Cooking wine (likely Shaoxing wine)

Zhejiang specialty fish dish: fried fish served with crispy pearl leaves, with a moderate spice level.

55 min

Easy

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Ingredients

Fresh fish (cleaned and prepared, marinated with seasonings for half an hour, then oil-blanched) 1

Pearl leaves (washed, leaves picked, patted dry, then fried until crispy) 300g

Green onions (chopped) 2

Chili powder 0.5 tbsp

Sugar 1 tsp

Light soy sauce 2 tbsp

Salt 0.5 tsp

Ginger juice 0.5 tbsp

Dark soy sauce 1 tbsp

Egg white (marinade) 1.5 tbsp

Cornstarch (marinade / thickening) 1 tbsp

Oil (additional oil needed for deep-frying) 1 tbsp (for marinade)

Cooking wine (likely Shaoxing wine) 0.5 tbsp

Instructions

Marinating and Deep-frying

Clean and prepare the fish, add the marinade and marinate for half an hour, then deep-fry in oil and set aside.

Stir-frying

Heat 2 tbsp of oil, sauté the green onions and chili powder until fragrant, add the fish, add 0.5 tbsp of cooking wine, stir well to thicken, stir a few more times, and plate.