Egg White Rainbow Trout Strips
Korean-style fried fish strips with a pale golden color, crispy texture, and a lightly smoky, mildly spicy flavor.
Ingredients
Fresh rainbow trout (scaled, gills and innards removed from the gill opening, washed, head cut off, fish meat cut into two pieces, fish skin removed, cut into 5 cm long and 5 mm wide strips)
1 (approx 750 g)
Egg whites (placed in a bowl, whipped to foam)
4
Large white scallion sections
50 g
Chili sauce
50 g
Cooking wine (for marinating)
25 g
Fine salt (for marinating)
2.5 g
MSG (for marinating)
2.5 g
Cornstarch (mixed into egg white foam)
75 g
Soybean oil
1000 g (actual usage 75 g)
Sichuan pepper salt (as dipping sauce)
25 g
Instructions
1
Prepare the fish
Scale the rainbow trout, remove gills and innards from the gill opening, wash thoroughly, cut off the head, slice the fish meat into two pieces, remove the fish skin, cut into strips that are 5 cm long and 5 mm wide, place in a bowl, marinate with cooking wine, salt and MSG for 1 minute until flavorful, set aside
2
Coat with batter
Place egg whites in a bowl, whip to form foam, mix in cornstarch, coat all the fish strips evenly with the mixture
3
Fry the fish
Heat a wok, add soybean oil, heat the oil then let it cool slightly, add the fish strips one by one, fry for 2 minutes until a crust forms, remove from the oil, drain excess oil, and arrange on a plate
4
Serve
When serving, provide one small plate each of Sichuan pepper salt, scallion sections and chili sauce as accompaniments, and enjoy
