Grape Fish
Black carp fillets are cut into pieces, marinated, coated in egg batter and breadcrumbs, and deep-fried until golden. Served with greens and finished with a thickened grape juice sauce.
Ingredients
skin-on black carp meat
350g
green leafy vegetable leaves
4 slices
egg
1
salted breadcrumbs
75g
grape juice
100g
seasonings (for marinating the fish)
appropriate amount
white sugar (for sauce thickening)
appropriate amount
white vinegar (for sauce thickening)
appropriate amount
salt (for sauce thickening)
appropriate amount
Instructions
1
Step 1
Clean the fish meat, cut it into a trapezoid shape, score the flesh down to the skin, add seasonings and marinate for 20 minutes, coat with a layer of egg batter, then coat with a layer of breadcrumbs, fry in 70% hot oil until golden brown, remove and plate when it resembles grape berries.
2
Step 2
Blanch the vegetable leaves, trim them into grape leaf shapes, place them next to the fish meat, thicken the sauce with white sugar, white vinegar, salt and grape juice, pour the sauce over the dish and serve.
