Crispy Fried Sliced Grass Carp
Beijing-style dish: batter-coated mandarin fish fillets deep-fried until golden, then drizzled with a sweet-and-sour sauce for a crisp finish.
Ingredients
Mandarin fish meat (skin and bones removed)
as needed
white sugar
as needed
wet starch (for coating fish slices and making thickening sauce)
as needed
soy sauce
as needed
Shaoxing wine
as needed
vinegar
as needed
MSG
as needed
minced scallion
as needed
minced ginger
as needed
rendered lard
as needed
peanut oil (for frying)
as needed
Instructions
1
Step 1
Remove the skin and bones from the mandarin fish meat, slice it into pieces 3.3 cm long, 2.6 cm wide and 0.5 cm thick, coat evenly with wet starch and marinate.
2
Step 2
Pour peanut oil into a wok, heat over high heat until it starts to smoke, then add the marinated fish slices one by one to fry. When the outer surface is golden brown and the fish is cooked through, remove and set aside.
3
Step 3
Mix soy sauce, vinegar, white sugar, MSG and wet starch together to make a thickening sauce.
4
Step 4
Pour rendered lard into the wok, heat over high heat, add minced scallion and minced ginger and stir-fry briefly. Then pour in the prepared thickening sauce, stir-fry until it forms a thick paste, add the fried fish slices and toss a few times to coat the slices with the sauce, then drizzle with rendered lard to finish.
