Iron Plate Fresh Fish
Cantonese fresh fish, scored and flash-fried, finished with a signature teppan sauce and served on a sizzling iron plate with minced onion and butter.
Ingredients
Fresh fish (washed, scored in a zigzag pattern)
1
Red yeast rice (for sauce)
Lemon (for sauce)
Onion (for sauce, finely diced for serving)
Carrot (for sauce)
Chili pepper (for sauce)
Fennel (for sauce)
Tomato sauce (for sauce)
White sugar (for sauce)
Butter (for serving)
Instructions
1
Prepare Ingredients and Make Sauce
Wash the fish and score it with a zigzag pattern. For the iron plate sauce, simmer red yeast rice, lemon, onion, carrot, chili, fennel, and other aromatics in an appropriate amount of water to make a brine, then refine it by stirring in Worcestershire sauce, OK sauce, tomato sauce, and white sugar.
2
Fry and Plate
Blanch the fish by passing it through oil at about 40 percent heat, then add the prepared iron plate sauce and reduce briefly. Transfer to a serving dish. Place the diced onion and butter on a small side dish and bring everything to the table together with the preheated iron plate. In front of the guests, add the diced onion and butter onto the iron plate and give a quick stir so it sizzles loudly.
