Fried Fish Balls
Crispy on the outside, tender on the inside, with a balanced sweet-and-sour flavor and an appealing sizzle and presentation — a classic Zhejiang dish.
Ingredients
Flounder (finely chopped and minced)
200g
oil
to taste
starch
to taste
clear broth
to taste
MSG
to taste
egg white
to taste
ground pepper
to taste
salt
to taste
seasoning oil
to taste
salt and pepper
to taste
Instructions
1
Preparation
Cut the fish meat against the grain, mince into fine particles, add egg white, MSG, salt, ground pepper, cooking wine, and clear broth, then add starch and mix well.
2
Cutting and preparation
Marinate the sliced fish with fine salt and cooking wine. Cut winter bamboo shoots, scallions, and ginger into shreds.
3
Frying
Heat 1500g oil to 6-7 (out of 10). Holding the fish by the tail, sprinkle with dry flour, then coat evenly with starch batter (apply with right hand). Place into oil to fry, using left hand to hold tail and right hand to spoon oil over fish. When fish sets, release into pot and fry until done. Remove. Reheat oil to 7-8 hot and fry a second time. Meanwhile, in another pot, heat base oil, add scallion, ginger and bamboo shoot shreds, then add seasonings and sauce (about one bowl). Bring to boil and thicken with starch (should be thin, not too thick), then transfer to a bowl.
4
Serving
Remove fried fish, place on plate, pour half a ladle of oil over it, bring to table with sauce. In front of guests, pour sauce over fish, making a 'sizzle' sound, then it's ready.
