Coral Fish Cubes
A traditional Zhejiang dish of stir-fried grass fish cubes with jellyfish head — crisp jellyfish paired with tender fish cubes.
Ingredients
fresh grass fish fillet (cut into 1.5 cm cubes)
150 g
jellyfish head (thoroughly cleaned, repeatedly rinsed, then cut into 4 cm cubes)
250 g
fine salt
5 g
MSG
2 g
Shaoxing wine
13 g
sugar
3 g
scallion segments
20 g
egg white
1
wet starch
25 g
rendered pork lard (for deep-frying)
500 g
Instructions
1
Preparation
Thoroughly clean the jellyfish head, repeatedly rinse it, then cut into 4 cm cubes. Cut the grass fish meat into 1.5 cm cubes, mix well with Shaoxing wine, fine salt, and egg white until slightly sticky, then add wet starch and stir until evenly coated.
2
Make the sauce
Combine Shaoxing wine, salt, sugar, MSG, clear broth, and wet starch into a sauce mixture; set aside.
3
Blanch the jellyfish
Place the wok over high heat, add water and bring to a boil, add the jellyfish head briefly, then drain off the water.
4
Stir-fry the fish cubes
Add oil to the wok, slide in the fish cubes; once they turn white, remove and drain off the oil.
5
Final stir-fry
Leave a thin layer of oil in the wok, return it to the heat, add the scallion segments and stir-fry until fragrant, pour in the prepared sauce, immediately add the jellyfish head cubes and fish cubes, stir-fry together quickly, and finally drizzle with a little hot oil to serve.
