Fan-Shaped Fish Tail
Cut the fish tail into chunks and braise in soy sauce. Arrange the pieces in a fan shape and garnish with shredded egg crepe and orange segments.
Ingredients
Fin fish (use meat weighing 1500-2000 g, cut 15 cm long from above the tail)
4
Egg sheet (cut into strips)
1
Orange segments
10
Lard
75 g
Chicken broth
300 g
Soy sauce
60 g
Sugar
75 g
Cooking wine
15 g
Fine salt
3 g
Wet cornstarch
15 g
MSG
2.5 g
White pepper
0.5 g
Scallion segments
5 g
Minced ginger
5 g
Chopped scallion (for sprinkling)
a pinch
Instructions
1
Cutting
Clean and prepare the fish tail, rinse well and pat dry. Cut the large ones into 3 sections and the small ones into 2 sections (using the meat from 15 cm above the tail).
2
Braising
Place a wok over high heat, add 50 g of lard and heat to about 30% hot. Add the minced ginger and scallion segments and stir-fry until fragrant. Add the fish pieces and toss to coat. Add the cooking wine, sugar, salt, soy sauce, and chicken broth. Cover and cook for 3 minutes, then move to low heat and cook for another 5 minutes.
3
Reducing
When the fish turns golden, add salt, thicken with the wet cornstarch slurry, drizzle with oil, toss to combine, and sprinkle with white pepper and chopped scallion.
4
Plating
Use a metal spatula to arrange the fish into a fan shape on an oval plate.
5
Garnishing
Cut the egg sheet into fine strips to make tassels, and arrange the orange segments as a fan-shaped floral border. Serve.
