Pan-Fried Fish Slices

Name: Pan-Fried Fish Slices
Cuisine: Chinese
Ingredients: 400g Fresh fish meat (sliced into pieces 5 cm long, 3 cm wide, and 0.3 cm thick, total 24 pieces, marinated and seasoned); 400g Cooked pork fat (sliced into pieces 5 cm long, 3 cm wide, and 0.5 cm thick, total 24 pieces, blotted of excess oil); 10g Fresh bamboo shoots (cut into thin slices 4 cm long and 1.7 cm wide); 50g Ham (minced into fine granules); 25g Lettuce (mixed with sugar, salt, vinegar, and sesame oil); 4g Salt (for marinating and mixing with lettuce); 20g Cooking wine (for marinating and seasoning); 50g Egg whites (for preparing the bean starch batter); 50g Bean starch (for preparing the bean starch batter); 5g Sugar (for mixing with lettuce); 10g Sesame oil (for finishing the dish and mixing with lettuce); 250g Vegetable oil (for oiling the wok); 5g Vinegar (for mixing with lettuce)

Crispy on the outside, tender and aromatic on the inside, with perfectly balanced seasoning. The ideal pairing for drinks.

Varies

Easy

0 favorites

Ingredients

Fresh fish meat (sliced into pieces 5 cm long, 3 cm wide, and 0.3 cm thick, total 24 pieces, marinated and seasoned) 400g

Cooked pork fat (sliced into pieces 5 cm long, 3 cm wide, and 0.5 cm thick, total 24 pieces, blotted of excess oil) 400g

Fresh bamboo shoots (cut into thin slices 4 cm long and 1.7 cm wide) 10g

Ham (minced into fine granules) 50g

Lettuce (mixed with sugar, salt, vinegar, and sesame oil) 25g

Salt (for marinating and mixing with lettuce) 4g

Cooking wine (for marinating and seasoning) 20g

Egg whites (for preparing the bean starch batter) 50g

Bean starch (for preparing the bean starch batter) 50g

Sugar (for mixing with lettuce) 5g

Sesame oil (for finishing the dish and mixing with lettuce) 10g

Vegetable oil (for oiling the wok) 250g

Vinegar (for mixing with lettuce) 5g

Instructions

Slice and Season

Slice the fresh fish meat into pieces 5 cm long, 3 cm wide, and 0.3 cm thick. Slice the cooked pork fat into pieces 5 cm long, 3 cm wide, and 0.5 cm thick. Each should be sliced into 24 pieces; marinate and season the fish slices with salt and cooking wine.

Prepare the Auxiliary Ingredients

Cut the fresh bamboo shoots into thin slices 4 cm long and 1.7 cm wide. Mince the ham into fine granules. Spread the pork fat on a plate and blot the oil once or twice with a clean cloth (dipped in hot water and wrung dry), then evenly brush on a layer of egg white and bean starch batter. Place a bamboo shoot slice on one piece of pork fat, and top the rest of the pork fat pieces with the minced ham.

Assemble the Raw Pieces

Coat the fish slices evenly with the remaining egg white and bean starch batter, then place them one by one onto the pork fat pieces topped with bamboo shoots and ham.

Pan-Fry

Heat the wok over the fire to warm the sides, add oil and swirl to coat the surface, then lift the wok off the heat and pour off the excess oil. Place the pork fat and fish slices onto the wok one by one (starting along the edge, then the bottom, with the pork fat side against the wok). Return the wok to the fire and cook (moving the wok constantly for even heating) until the pork fat turns a duck-yellow color. Use the oil rendered from the pork fat to cook the fish slices through.

Finish and Plate

Pour off the oil, add sesame oil, transfer to a serving plate, and garnish with lettuce mixed with sugar, salt, vinegar, and sesame oil. Serve immediately.