Fish Fillets (and Fish Chunks) Double-Cooked

Name: Fish Fillets (and Fish Chunks) Double-Cooked
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: to taste fish fillet (skin removed, cut into 4.5x1.5x0.6 cm slices); 1 egg (cracked into a bowl); 40 g starch; 8 g fine salt; to taste lard (used in stages); to taste black fungus (washed, impurities removed); to taste bamboo shoot slices (sliced); to taste green peas; 15 g soy sauce; 25 g white sugar; 10 g vinegar; 4 g MSG; 2.5 g ground pepper; 25 g cooking wine; 35 g scallion (knots and minced); 25 g ginger (slices and minced)

Fillet the fish, coat in starch, and stir-fry until silky. Use the bones, head, and tail to simmer a broth. Two dishes from one fish.

1h 0m

Easy

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Fish Fillets (and Fish Chunks) Double-Cooked

Ingredients

fish fillet (skin removed, cut into 4.5x1.5x0.6 cm slices) to taste

egg (cracked into a bowl) 1

starch 40 g

fine salt 8 g

lard (used in stages) to taste

black fungus (washed, impurities removed) to taste

bamboo shoot slices (sliced) to taste

green peas to taste

soy sauce 15 g

white sugar 25 g

vinegar 10 g

MSG 4 g

ground pepper 2.5 g

cooking wine 25 g

scallion (knots and minced) 35 g

ginger (slices and minced) 25 g

Instructions

Coating the Fish Fillets

Place the fish fillets in a bowl, crack in the egg, add salt and starch, and coat evenly.

Preparing the Ingredients

Wash the black fungus and remove any impurities; slice the bamboo shoots; chop the fish skeleton (left after filleting) along with the head and tail into large chunks.

Simmering the Fish Soup

Add 100 g lard to the pot and heat over high heat until about 50% hot. Add the scallion knots and ginger slices and stir to release aroma, then add the fish chunks and briefly stir-fry. Pour in the cooking wine and water and bring to a boil, skimming off the foam. Cover and move to medium heat, simmering until the broth turns milky white. Add the green peas, salt, MSG, and ground pepper, then transfer to a soup bowl.

Slip-frying the Fish Fillets

Heat lard in a wok over high heat. When about 50% hot, slip the fish fillets into the wok one by one, separating them, and fry until just cooked through. Remove and drain the oil.

Braising the Fish Fillets

Add 25 g lard to the wok and stir-fry the minced scallion, minced ginger, black fungus, and bamboo shoot slices. Add the soy sauce, cooking wine, chicken broth, white sugar, vinegar, and salt and bring to a boil. Thicken with diluted starch, add the fish fillets, then add another 25 g lard and toss briefly before plating.