Coral Mandarin Fish
Mandarin fish is scored in a wheat-ear pattern, coated in starch, and deep-fried into a coral-like form, then reassembled with the head and tail to recreate a whole fish. Sweet and sour flavor.
Ingredients
Mandarin fish (approximately 1750g)
1 tail
Scallions
50g
Ginger
25g
Vegetable oil (actual usage 250g)
5000g
Starch
1000g
Tomato sauce (presumably ketchup)
200g
White sugar (presumably refined sugar)
200g
White vinegar
50g
Fine salt
as needed
Yellow wine (Shaoxing wine)
as needed
Instructions
1
Step 1
Scale the mandarin fish, remove the innards and wash clean. Cut off the head and tail, and fillet the two sides of fish meat. Place skin-side down on a cutting board and score in a wheat-ear pattern. Season the head, tail, and fillets together with scallions, ginger, salt, and yellow wine.
2
Step 2
Coat with dry starch.
3
Step 3
Place a wok over high heat, add oil, and heat until 80% hot. Deep-fry the fish head and tail until cooked, then deep-fry the scored fish fillets into a coral shape.
4
Step 4
Transfer onto a serving plate, and arrange the head and tail to form a whole fish shape.
