Gaoli Fish Strips

Name: Gaoli Fish Strips
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 150 g Clean grass carp flesh (sliced into strips 4 cm long, 0.8 cm thick); 5 (about 125 g) Egg whites (beaten to foam); 2.5 g Fine salt (for marinating fish strips); 1.5 g MSG (for marinating fish strips); 25 g Cooking wine (for marinating fish strips); 25 g Ginger juice water (for marinating fish strips); 5 g White pepper powder (for marinating fish strips); 25 g Dry starch (added to egg foam batter); 25 g Wet starch (added to egg foam batter); 30 g Sweet bean sauce (dip); 10 g Sichuan pepper salt (dip); Lard (for frying), to taste

Goryeo Fish Strips

This traditional Zhejiang dish features fish strips coated in a rich egg yolk batter, fried to a flaky, crisp outer shell that gives way to tender, juicy fish flesh, with a perfectly crispy, savory, lightly toasted flavor.

35 min

Easy

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Ingredients

Clean grass carp flesh (sliced into strips 4 cm long, 0.8 cm thick) 150 g

Egg whites (beaten to foam) 5 (about 125 g)

Fine salt (for marinating fish strips) 2.5 g

MSG (for marinating fish strips) 1.5 g

Cooking wine (for marinating fish strips) 25 g

Ginger juice water (for marinating fish strips) 25 g

White pepper powder (for marinating fish strips) 5 g

Dry starch (added to egg foam batter) 25 g

Wet starch (added to egg foam batter) 25 g

Sweet bean sauce (dip) 30 g

Sichuan pepper salt (dip) 10 g

Lard (for frying) to taste

Instructions

Cut Fish Strips

Slice the fish flesh into pieces 4 cm long and 0.8 cm thick, then mix with fine salt, MSG, cooking wine, white pepper, and ginger juice water to marinate.

Whip Egg Whites

Beat the egg whites until foamy and set aside.

Make Egg Foam Batter

Gradually add the wet and dry starches into the egg foam, stirring to form an egg foam batter.

Fry

When the oil reaches about 40% heat (approximately 88 C), coat the fish strips with the batter and lower them one by one into the oil. Fry until the fish strips are firm, keeping the temperature steady. Use a slotted spoon to turn them constantly, deep-frying until the strips turn creamy yellow and are cooked through. Remove, drain the oil, and arrange on a plate.