Fried Mandarin Fish

Name: Fried Mandarin Fish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 (about 750 g) Mandarin fish (scaled, gilled, gutted, washed, drained, with shallow diagonal slashes on both sides); 25 g Cooked lean pork (diced); 25 g Canned bamboo shoots (diced); 5 g Scallion whites (diced); 25 g Pine mushrooms (diced); 200 ml Chicken broth; 25 g Cooking wine (for cooking); 50 g Soy sauce; 75 g Sugar; 1.5 g MSG; 75 g Vinegar; 1500 g (60 g actually used) Soybean oil (for frying the fish); 175 g Wet cornstarch (150 g for batter, 25 g for thickening)

Korean-style fried mandarin fish with a golden hue, crispy texture, and a balanced sweet-sour flavor with salty, tangy notes.

35 min

Easy

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Ingredients

Mandarin fish (scaled, gilled, gutted, washed, drained, with shallow diagonal slashes on both sides) 1 (about 750 g)

Cooked lean pork (diced) 25 g

Canned bamboo shoots (diced) 25 g

Scallion whites (diced) 5 g

Pine mushrooms (diced) 25 g

Chicken broth 200 ml

Cooking wine (for cooking) 25 g

Soy sauce 50 g

Sugar 75 g

MSG 1.5 g

Vinegar 75 g

Soybean oil (for frying the fish) 1500 g (60 g actually used)

Wet cornstarch (150 g for batter, 25 g for thickening) 175 g

Instructions

Prepare the Ingredients

Scale, gut, and wash the mandarin fish; drain, and make shallow diagonal slashes on both sides. Dice the lean pork, bamboo shoots, pine mushrooms, and scallion whites.

Coat and Fry the Fish

Evenly coat the fish and the slashes with 150 g of wet cornstarch. Holding the fish by the tail, dip it into soybean oil heated to about 60% hot (medium-hot) to set the coating, then lower the whole fish into the pot.

Refry the Fish

Fry for about 5 minutes, then remove. When the oil reaches about 90% hot (very hot), quickly refry the mandarin fish, then remove, drain, transfer to a plate, and keep warm.

Make the Sauce

Pour out the excess oil from the wok, leaving about 25 g of base oil. Heat, then add the diced scallion whites, bamboo shoots, pork, and pine mushrooms and stir-fry. Pour in the cooking wine, soy sauce, sugar, MSG, and chicken broth. Once it comes to a boil, mix the vinegar with 25 g of wet cornstarch, stir into the wok to form a thin sauce, drizzle with 25 g of cooked oil, and transfer to a bowl.