Minced Fish Glazed Bread
A Zhejiang-style dish featuring a savory fish sauce served over crispy fried bread. The bread is fried until crisp, then topped with the hot fish and sauce just before serving.
Ingredients
grass carp mid-section meat
100 g
red tomato
1
green peas
50 g
cooked winter bamboo shoot flesh
50 g
soaked shiitake mushrooms
2
white bread (unsweetened sandwich bread)
200 g
Shaoxing wine
15 g
refined salt
1 g
white sugar
30 g
rice vinegar
15 g
tomato paste
15 g
starch slurry
30 g
cooked refined vegetable oil (approx. 100g used)
300 g
Instructions
1
Step 1
Select unsweetened sandwich bread, cut off the crusts, slice into 0.7cm thick pieces, then cut into 2cm wide strips, then cut into diamond-shaped slices; cut cooked winter bamboo shoots into thin diamond-shaped slices; blanch fresh tomatoes in boiling water, peel off the skin, remove seeds and pulp, cut into slices and set aside.
2
Step 2
Place the fish meat in a wok, add about 300g water and 7g Shaoxing wine, bring to a rolling boil over high heat for about 3 minutes until cooked, then remove (reserve the fish soup), pick out any bones, crush the fish meat into small pieces and set aside.
3
Step 3
Place the wok over high heat, add 25g cooked refined vegetable oil and heat until hot, add tomato paste and stir-fry until red oil releases, then add Shaoxing wine, salt, white sugar, reserved fish soup, bamboo shoot slices, shiitake slices, tomato slices, green peas, etc., bring to a boil, add rice vinegar, immediately add starch slurry and stir until smooth, then add another 50g cooked refined vegetable oil, stir evenly and pour into a large bowl.
4
Step 4
While cooking the braising sauce, use another pot placed over high heat, heat the cooked refined vegetable oil, add the bread slices and deep-fry until crispy and fully cooked (until orange-yellow), remove and drain excess oil, arrange on a plate, and while the sauce is still boiling hot, immediately pour the minced fish braising sauce over the bread.
