Corn-Style Mandarin Fish
玉黍鳜鱼 is a Beijing-style mandarin fish dish with a golden hue, corn-like appearance, and perfectly balanced sweet and sour flavor.
Ingredients
Fresh mandarin fish (about 1000g, grass carp can also be used)
1
Egg skin shreds
10 g
Bok choy leaves
10 g
Scallion oil
10 g
Ginger juice
15 g
Salt
3 g
Cooking wine
10 g
White sugar
125 g
Vinegar
40 g
Soy sauce
10 g
Oil
150 g
Ginger
to taste
Starch
to taste
Stock
to taste
Instructions
1
Step 1
Scale, gut, and clean the mandarin fish, removing the scales, innards, and fins. Slice it into two halves with a knife, remove the spine and ribs, then cut into long slices. Score a crosshatch pattern and place in a bowl. Marinate briefly with ginger, salt, and cooking wine.
2
Step 2
Squeeze out the moisture from the marinated fish and coat it evenly with dry starch.
3
Step 3
Heat a wok over high heat, add oil, and heat to 60–70% hot. Deep-fry the fish until golden yellow, remove and drain off the oil, then arrange neatly on a plate.
4
Step 4
Leave a little base oil in the wok and heat it. Add minced ginger and stir-fry until fragrant. Add stock, cooking wine, salt, ginger juice, white sugar, vinegar, and soy sauce, and bring to a boil. Skim off the foam, stir in cornstarch slurry to make a sweet and sour sauce, drizzle in the scallion oil, and pour over the fish.
5
Step 5
Wash the bok choy leaves, blanch briefly in oil and drain, then cut into corn-leaf shapes and arrange nicely. Lay the egg skin shreds across the top of the fish so it resembles an ear of corn.
