Chrysanthemum Sea Bass Cubes
A chrysanthemum sea bass dish that tonifies deficiency and supports yang, suitable for everyday nourishment and as an accompaniment to meals.
Ingredients
Sea bass fillet (cut into blocks 6.6 cm long, 6.6 cm wide, and 3.3 cm thick)
150 g
Chrysanthemum (pluck the petals, trim off both ends, rinse briefly in 10% light salt water, then soak in cold boiled water and drain)
2
Chopped scallion
3 g
Minced ginger
3 g
Cooking wine
6 g
Fine salt
3 g
Sugar
1.5 g
Salad oil (actual consumption 36 g, for deep-frying)
500 g
Cornstarch (dissolved in 6 g broth)
to taste
MSG
to taste
Sesame oil (drizzled in)
to taste
Instructions
1
Prepare the chrysanthemum and cornstarch
Pluck the chrysanthemum petals, trim off both ends, rinse briefly in 10% light salt water, then soak in cold boiled water, remove and drain. Dissolve the cornstarch in 6 g broth and set aside.
2
Deep-fry the fish blocks
Cut the fish into blocks 6.6 cm long, 6.6 cm wide, and 3.3 cm thick. Deep-fry in oil heated to 140 °C until cooked through, then remove and drain off the oil.
3
Stir-fry and finish with sauce
Leave a thin layer of oil in the wok, heat over high heat, add the chopped scallion and minced ginger and briefly stir-fry until fragrant. Pour in the cooking wine, then add broth, salt, sugar, and MSG in sequence. Add the fish blocks and toss to coat evenly. Thicken with the cornstarch slurry, drizzle in the sesame oil, then transfer to a serving plate. Place half of the chrysanthemum petals underneath the fish as a bed and arrange the remaining petals around the edge of the plate to finish.
