Pan-Fried and Steamed Yellow Croaker
A Shandong-style dish with a golden color, rich fresh aroma, and tender, refreshing texture.
Ingredients
fresh yellow croaker
750 g
flour
25 g
beaten egg
25 g
peanut oil
150 g
shredded scallion
10 g
shredded ginger
15 g
soy sauce
10 g
clear broth
200 g
vinegar
20 g
sesame oil
10 g
cilantro segments
10 g
Instructions
1
Step 1
Scale the yellow croaker, remove the innards and gills, then make diagonal cuts about 0.5 cm wide at regular intervals along both sides. Sprinkle with fine salt and Shaoxing wine and marinate to let the flavors absorb. Crack the egg into a bowl and beat well.
2
Step 2
Add peanut oil to a wok over high heat; once hot, reduce to low heat. Coat the fish evenly with flour, then dip it in the beaten egg, and pan-fry in the hot oil until both sides are golden brown. Transfer to a serving plate, top with shredded scallion, shredded ginger, soy sauce, and clear broth, then steam until cooked through and remove from the steamer.
3
Step 3
Pour the steaming liquid from the fish into a pot, add shredded scallion, cilantro segments, soy sauce, and vinegar, and bring to a boil. Skim off the foam, drizzle with sesame oil, and pour the sauce over the fish. Serve immediately.
