Pan-Fried and Steamed Yellow Croaker

Name: Pan-Fried and Steamed Yellow Croaker
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 750 g Fresh yellow croaker (scaled, gutted, gills removed, scored diagonally at 0.5 cm intervals on both sides); 25 g Dry flour (for coating the fish); 25 g Beaten egg (whisked); 150 g Peanut oil (for pan-frying); 10 g Shredded scallion; 15 g Shredded ginger; 10 g Soy sauce; 200 g Clear broth; 20 g Vinegar; 10 g Sesame oil (drizzled at the end); 10 g Cilantro segments; Fine salt (for marinating), to taste; Shaoxing wine (for marinating), to taste

A classic Lu (Shandong) fish dish. Yellow croaker is pan-fried to a golden finish before being steamed, then drizzled with a savory sauce. It features a vibrant golden hue and a rich, fragrant, savory flavor.

45 min

Easy

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Ingredients

Fresh yellow croaker (scaled, gutted, gills removed, scored diagonally at 0.5 cm intervals on both sides) 750 g

Dry flour (for coating the fish) 25 g

Beaten egg (whisked) 25 g

Peanut oil (for pan-frying) 150 g

Shredded scallion 10 g

Shredded ginger 15 g

Soy sauce 10 g

Clear broth 200 g

Vinegar 20 g

Sesame oil (drizzled at the end) 10 g

Cilantro segments 10 g

Fine salt (for marinating) to taste

Shaoxing wine (for marinating) to taste

Instructions

Initial Preparation

Scale the yellow croaker, remove the innards and gills, then make diagonal cuts about 0.5 cm wide at even intervals along both sides of the fish. Sprinkle with fine salt and Shaoxing wine and let it marinate to absorb the flavors.

Prepare the Egg Wash

Crack the eggs into a bowl and whisk until smooth.

Pan-Fry the Fish

Add peanut oil to a wok and place it over high heat. Once the oil is hot, reduce to low heat. Coat the entire fish evenly with the dry flour, then dip it in the beaten egg. Place the fish in the hot oil and pan-fry until both sides are golden brown.

Steam the Fish

Transfer the fish to a serving plate, scatter shredded scallion and shredded ginger on top, then add soy sauce and clear broth. Steam until cooked through, then remove from the steamer.

Pour the Sauce

Pour the steaming liquid from the fish into a saucepan, add shredded scallion, cilantro segments, soy sauce, and vinegar, and bring to a boil. Skim off any foam, drizzle in the sesame oil, and pour the sauce over the fish to finish.