Crispy Caul-Wrapped Mandarin Fish

Name: Crispy Caul-Wrapped Mandarin Fish
Prep time: 3 h 30 min
Cook time: 15 min
Total time: 3 h 45 min
Ingredients: 1 (about 750 g) Live mandarin fish (cleaned, sliced lengthwise along the backbone, entrails removed, three horizontal cuts and one vertical cut on the bone-side flesh); 35 g Egg white; 15 g Rice flour; 2.5 g Fine salt; 25 g Dried starch; 1 g White pepper powder; 5 g Spicy salt; 10 g Ginger; 7.5 g Scallion (stuffed into the fish cavity); 35 g Shaoxing wine; 150 g Pork caul fat (washed, drained, spread flat on a cutting board, and dusted with dried starch); 5 g Sesame oil; 1000 g (actually uses 75 g) Rapeseed oil (first fry at ~125°C, second fry at ~200°C; 1000 g prepared, ~75 g actually consumed); 15 g Fermented rice paste (spread over the fish)

A traditional Jiangsu fermented fish (zao) dish, this recipe features peeled mandarin fish wrapped in pork caul and deep-fried, with a crispy outer coating, tender fish flesh, and a rich, distinct fermented aroma.

3h 45m

Easy

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Ingredients

Live mandarin fish (cleaned, sliced lengthwise along the backbone, entrails removed, three horizontal cuts and one vertical cut on the bone-side flesh) 1 (about 750 g)

Egg white 35 g

Rice flour 15 g

Fine salt 2.5 g

Dried starch 25 g

White pepper powder 1 g

Spicy salt 5 g

Ginger 10 g

Scallion (stuffed into the fish cavity) 7.5 g

Shaoxing wine 35 g

Pork caul fat (washed, drained, spread flat on a cutting board, and dusted with dried starch) 150 g

Sesame oil 5 g

Rapeseed oil (first fry at ~125°C, second fry at ~200°C; 1000 g prepared, ~75 g actually consumed) 1000 g (actually uses 75 g)

Fermented rice paste (spread over the fish) 15 g

Instructions

Prepare the fish

Clean the mandarin fish, slice lengthwise along the backbone, remove the entrails, and make three horizontal cuts plus one vertical cut on the bone-side flesh. Rub the fine salt evenly over the surface, spread the fermented rice paste over the fish, marinate for 3 hours, then remove the gills and rinse. Stuff the scallion and ginger into the fish cavity.

Wrap in caul fat

Wash and drain the pork caul fat, spread it flat on a cutting board, and dust it with dried starch. Brush the mandarin fish with Shaoxing wine, then wrap it completely in the caul fat.

Make the egg batter

Place the egg whites in a bowl, add the dried starch, rice flour, and a little water, and whisk into a smooth batter.

First fry

Heat the rapeseed oil in a wok over the fire to about 50% heat (approximately 125°C). Coat the caul-wrapped fish thoroughly with the egg batter and lower it into the oil. Fry until cooked through, then remove and drain.

Second fry

When the oil temperature rises to about 80% heat (approximately 200°C), return the fish to the wok and fry until the skin is crisp. Remove, plate, drizzle with sesame oil, and sprinkle with white pepper powder and spicy salt. Serve immediately.