Fish Slices in Fermented Rice Sauce
A traditional Zhejiang dish featuring tender fish fillets sautéed with fragrant fermented rice sauce, prized for its mellow, aromatic flavor.
Ingredients
Sliced grass carp meat (cut into 4~5 cm long, 2 cm wide thin slices)
300 g
Shaoxing wine (5g for marinating, 10g for sauce)
15 g
Refined salt (1.5g for marinating)
2.5 g
Monosodium glutamate (MSG)
1.5 g
Fermented rice (crushed with 50g water, mixed, filtered to remove residue for juice)
25 g
White soup (clear stock)
100 g
Scallion segments
5 g
Egg white
1
Ginger juice water
15 g
Wet starch (25g for coating fish slices, 10g for sauce)
35 g
Lard (for deep frying)
750 g (actual consumption 75 g)
Instructions
1
Coating the fish slices
Cut the grass carp meat into thin slices 4~5 cm long and 2 cm wide. Marinate with 1.5g refined salt and 5g Shaoxing wine. Add egg white and beat until the mixture becomes sticky, then mix in 25g wet starch evenly.
2
Preparing fermented rice sauce
Crush the fermented rice with 50g water, mix well, then filter through gauze to remove residue. Add 10g Shaoxing wine, 10g wet starch, remaining refined salt, MSG, and ginger juice water to the fermented rice juice to make the sauce, set aside.
3
Stir-frying fish slices
Heat the wok over medium heat until boiling, add lard and heat to 50% (approx. 110°C). Add the fish slices and stir-fry until they turn pale jade white, then pour into a colander to drain excess oil.
4
Finishing the dish
Leave 25g lard in the wok, stir-fry the scallion segments briefly. Add the fish slices, stir the prepared sauce with white soup evenly and quickly pour it into the wok to thicken. Turn the wok until the sauce thickens and coats the fish slices, drizzle 10g lard on top, then serve.
