Dry-fried Yellow Croaker

Name: Dry-fried Yellow Croaker
Ingredients: 600g Yellow croaker (cleaned); 1 stalk Large green onion (inserted into the fish belly through the mouth); 1000g Oil (approximately 125g used); 50g Cooking wine; 2g Minced green onion; 2g Minced ginger; 3g each Green onion shreds, ginger shreds, and garlic slices; 3g Salt; 10g MSG; 15g Vinegar; 100g Egg (beaten); a pinch Flour; 10g Sesame oil; as needed Broth

This classic Zhejiang-style dish boasts a vibrant golden hue, with soft, tender fish flesh that delivers a fresh, savory, mellow, and aromatic flavor.

Varies

Easy

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Ingredients

Yellow croaker (cleaned) 600g

Large green onion (inserted into the fish belly through the mouth) 1 stalk

Oil (approximately 125g used) 1000g

Cooking wine 50g

Minced green onion 2g

Minced ginger 2g

Green onion shreds, ginger shreds, and garlic slices 3g each

Salt 3g

MSG 10g

Vinegar 15g

Egg (beaten) 100g

Flour a pinch

Sesame oil 10g

Broth as needed

Instructions

Prepare the Yellow Croaker

Remove the innards from the fish through the mouth, rinse clean, and insert the large green onion into the fish belly through the mouth. Score the fish with diagonal cuts, add cooking wine, salt, MSG, green onion, ginger, and sesame oil, marinate briefly, and coat evenly with flour. Crack the eggs into a bowl and beat well.

Pan-fry the Fish

Place a wok over heat and add 250g of oil. Coat the fish evenly and fully with the beaten egg, then place it in the oil to fry. When the bottom side turns golden brown, pour out the oil, flip the fish, add more oil, and continue frying until done. Then add oil again, simmer over low heat to soak through, and pour out the oil.

Season and Reduce the Sauce

Add cooking wine, salt, MSG, minced green onion, minced ginger, garlic slices, vinegar, and broth to the wok, and braise until thoroughly cooked. Transfer the fish to a serving plate, drizzle with sesame oil, and pour the sauce over it. Serve.