Chrysanthemum Sea Bass Cubes
Par-fry the sea bass pieces, then stir-fry with chrysanthemum for a nourishing dish with a fresh, fragrant taste.
Ingredients
Sea bass fillet (cut into cubes)
150 g
Chrysanthemum flowers (petals picked, washed in salt water and soaked)
2
Chopped green onion
3 g
Minced ginger
3 g
Cooking wine
6 g
Fine salt
3 g
White sugar
1.5 g
Vegetable oil (for searing)
500 g (36 g actual consumption)
Starch (dissolved in broth for thickening)
to taste
MSG
to taste
Sesame oil
to taste
Instructions
1
Prepare Chrysanthemum Flowers
Pick the chrysanthemum petals, trim both ends, rinse briefly with 10% mild salt water, then soak in cold boiled water, remove and drain, set aside.
2
Prepare Fish and Sear
Dissolve 6 g of starch in broth, set aside. Cut the fish meat into cubes 6.6 cm long, 6.6 cm wide and 3.3 cm thick, sear in 140°C hot oil until 80% cooked, remove and drain excess oil.
3
Stir-fry and Assemble
Leave a small amount of oil in the wok, heat over high heat, add chopped green onion and minced ginger, stir-fry briefly, pour in cooking wine, then add broth, salt, white sugar and MSG in order, toss the fish cubes evenly, add the starch slurry to thicken, drizzle with sesame oil, transfer to a plate. Place half of the chrysanthemum petals under the fish cubes as a base, arrange the other half around the edge of the plate to serve.
