Oil-Cooked Silver Fish with Dried Scallops

Name: Oil-Cooked Silver Fish with Dried Scallops
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 200 g Soaked silver fish; 2.5 g Minced ginger; 2.5 g Chopped scallion; 0.5 g MSG; 100 g Cooked dried scallops (torn apart); 4 Egg whites; 100 g Minced chicken; 1 g White pepper powder; 25 g Cooked ham shreds; 10 g Starch; 25 g Cooked shiitake mushroom shreds; 1000 g Rendered pork fat (about 75 g used); 25 g Cooked winter bamboo shoot shreds; 1 g Fine salt

A traditional famous dish from Ezhou, with glistening, flavorful silver fish paired with crisp, tender dried scallops, combining the best of river and seafood delicacies in a single dish.

30 min

Easy

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Oil-Cooked Silver Fish with Dried Scallops

Ingredients

Soaked silver fish 200 g

Minced ginger 2.5 g

Chopped scallion 2.5 g

MSG 0.5 g

Cooked dried scallops (torn apart) 100 g

Egg whites 4

Minced chicken 100 g

White pepper powder 1 g

Cooked ham shreds 25 g

Starch 10 g

Cooked shiitake mushroom shreds 25 g

Rendered pork fat (about 75 g used) 1000 g

Cooked winter bamboo shoot shreds 25 g

Fine salt 1 g

Instructions

Mix the ingredients

Combine the silver fish, dried scallops (torn apart), minced chicken, egg whites, starch, MSG, minced ginger, chopped scallion, and fine salt in a small bowl and mix thoroughly until well blended.

Fry

Place a wok over medium heat and warm it up, then oil the wok. Add the rendered pork fat and heat to about 60% hot (roughly 150 °C / 300 °F). Gently slide the mixed ingredients into the wok. While cooking, hold the handle and shake the wok to keep the ingredients moving so they heat evenly. When the center puffs up and the mixture is cooked through, remove the wok from the heat, drain off the excess oil, transfer to a serving plate, and sprinkle with the ham shreds, shiitake shreds, bamboo shoot shreds, chopped scallion, and white pepper powder. Serve immediately.