Corn Fish
Made with mandarin fish as the main ingredient, shaped to resemble an ear of corn, deep-fried and finished with a drizzle of orange juice for an attractive presentation.
Ingredients
Fresh mandarin fish (cleaned, two skin-on fillets removed, flesh scored with cross-cuts)
1 (600 g)
Asparagus lettuce (carved into corn stalk shape)
2
Cucumber (shaved into leaf shape)
1
Soaked black moss (fa cai)
50 g
Custard powder
100 g
Fresh orange juice
150 g
Scallion
to taste
Ginger
to taste
Cooking wine
to taste
Salt
to taste
Wet starch
to taste
Oil
to taste
Instructions
1
Prepare the decorative garnishes
Carve the asparagus lettuce into corn stalk shapes and shave the cucumber into leaf shapes. Pass them briefly through hot oil, add cooking wine, and cook until tender. Arrange the pieces together on a serving plate to form a corn-like decoration.
2
Prepare the fish
Clean the mandarin fish and remove the two skin-on fillets. Score the flesh side with a cross-cut pattern, then toss with scallion-ginger juice, salt, and cooking wine and let marinate briefly.
3
Fry and plate the fish
Dust the marinated fillets evenly with custard powder, then deep-fry in hot oil until crisp on the outside and just cooked through. Transfer to the serving plate, pour over the orange juice sauce, and garnish with the soaked black moss to finish.
