Dry-Fried Mandarin Fish
Fresh mandarin fish, scored in a crosshatch pattern, is deep-fried in hot oil until crisp and cooked through. Serve with Sichuan peppercorn salt for dipping.
Ingredients
Mandarin fish (live, cleaned, cross-scored)
3 500 g
Sichuan pepper salt (dipping sauce)
to taste
Instructions
1
Fry the fish
Use live mandarin fish, make cross-shaped cuts on the flesh, deep fry in plenty of hot oil until fully cooked, so the exterior is crispy and the flesh is white and tender.
2
Plate the dish
Remove the fried fish from the oil, arrange it on a serving plate, and serve with Sichuan pepper salt for dipping.
