Osmanthus Fish Strips

Name: Osmanthus Fish Strips
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 200 g Sea bass fillet (cut into rectangular strips); 2 Eggs (beaten for batter); 15 g Wet starch (for batter); 50 g All-purpose flour (40 g for batter, remainder for coating fish strips); Sichuan pepper salt (dipping), to taste; 2 g Fine salt (1.5 g for marinating fish strips, 0.5 g for batter); 1 g MSG (1 g for marinating fish strips, 0.5 g for batter); 5 g Shaoxing wine (for marinating fish strips); 10 g Ginger juice (for marinating fish strips); 1 g White pepper powder (for marinating fish strips); 25 g Sweet bean sauce (dipping); 1000 g Lard (for frying; 1000 g prepared, 110 g actually used)

Golden fish strips with a crisp, airy crust and tender filling, finished with a rich, caramelized aroma—a traditional Zhejiang dish.

30 min

Easy

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Ingredients

Sea bass fillet (cut into rectangular strips) 200 g

Eggs (beaten for batter) 2

Wet starch (for batter) 15 g

All-purpose flour (40 g for batter, remainder for coating fish strips) 50 g

Sichuan pepper salt (dipping) to taste

Fine salt (1.5 g for marinating fish strips, 0.5 g for batter) 2 g

MSG (1 g for marinating fish strips, 0.5 g for batter) 1 g

Shaoxing wine (for marinating fish strips) 5 g

Ginger juice (for marinating fish strips) 10 g

White pepper powder (for marinating fish strips) 1 g

Sweet bean sauce (dipping) 25 g

Lard (for frying; 1000 g prepared, 110 g actually used) 1000 g

Instructions

Marinate the Fish Strips

Cut the fish into rectangular strips, then combine with 1.5 g fine salt, 1 g MSG, Shaoxing wine, white pepper powder, and ginger juice. Mix well and set aside to marinate.

Prepare the Batter

Crack the eggs into a bowl, add 0.5 g fine salt and 0.5 g MSG, and beat until smooth. Stir in the wet starch, then add 40 g flour and a splash of water to form a smooth batter.

First Fry

Heat a wok over medium heat and add the lard. When the oil reaches about 110 °C (roughly 50% hot), coat each marinated fish strip in flour, dip it into the batter, and carefully lower it into the oil. Fry until the coating sets into a crisp shell, then remove and drain. Skim off any loose crumbs from the oil.

Second Fry

Once the oil temperature climbs back to about 132 °C (roughly 60% hot), return all of the fish strips to the wok and fry again until they turn a deep golden color. Remove, drain, and arrange on a serving plate.