Chrysanthemum Fish
On hot summer and autumn days, sweet-and-sour chrysanthemum fish is the perfect appetite opener. My crosshatch scoring wasn't the neatest — cut a bit too wide, so it doesn't really look like a chrysanthemum — but it tasted great. I'll aim for proper chrysanthemum petals next time!
Ingredients
grass carp
300g
tomato sauce
45g
flour
1 spoon
Instructions
1
Step 1
Prepare the ingredients.
2
Step 2
Score the fish pieces in a crosshatch pattern. (Score them smaller for a better appearance after frying.)
3
Step 3
Add cooking wine, oyster sauce, and a small amount of salt, then marinate.
4
Step 4
Coat the surface of the fish pieces with a thin layer of flour, then shake off any excess.
5
Step 5
Let rest for a few minutes.
6
Step 6
Fry in hot oil over medium heat.
7
Step 7
Fry until golden brown, then remove from the oil.
8
Step 8
Double-fry once.
9
Step 9
Add a small amount of water, salt, and starch to the tomato sauce to thicken it. The consistency should be just enough to coat the fish pieces; it must not be too thick or too thin.
10
Step 10
Pour the cooked thickened sauce over the fish pieces.
11
Step 11
Plate and serve.
12
Step 12
Finished dish.
