Pan-Fried Fish Slices

Name: Pan-Fried Fish Slices
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 100 g Boneless mandarin fish meat (sliced into thin rectangular pieces); 100 g Cooked pork belly fat (sliced into thin rectangular pieces); 100 g Marinated shrimp meat (minced into paste); 25 g Water chestnuts (crushed and finely chopped); 25 g Finely chopped ham (for decorative patterns); 15 g Coriander (for decorative patterns and garnish); 7.5 Eggs (egg white for glazing and lining the plate, egg yolk for base); 100 g Shaoxing rice wine (5 g used for marinating shrimp paste); 3 g Fine salt (1.5 g for glazing, 1.5 g for shrimp paste); 1.5 g MSG (0.5 g for glazing, 1 g for shrimp paste); 1 g Ground white pepper (for shrimp paste); 5 g Dry starch (for coating pork belly fat); 2.5 g Vinegar; 1.5 g Sesame oil (for greasing the plate); 500 g Rendered lard (actual consumption 75 g); 20 g Wet starch (5 g for glazing, 15 g for shrimp paste)

Pan-fried Fish Slices (Guotie Yupian) is a classic traditional Zhejiang specialty dish. It is prepared by sandwiching minced shrimp paste between slices of mandarin fish, then pan-frying the assembled pieces. The finished dish has a pale golden hue, distinct layered texture, and a fresh, tender, glossy profile.

35 min

Easy

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Ingredients

Boneless mandarin fish meat (sliced into thin rectangular pieces) 100 g

Cooked pork belly fat (sliced into thin rectangular pieces) 100 g

Marinated shrimp meat (minced into paste) 100 g

Water chestnuts (crushed and finely chopped) 25 g

Finely chopped ham (for decorative patterns) 25 g

Coriander (for decorative patterns and garnish) 15 g

Eggs (egg white for glazing and lining the plate, egg yolk for base) 7.5

Shaoxing rice wine (5 g used for marinating shrimp paste) 100 g

Fine salt (1.5 g for glazing, 1.5 g for shrimp paste) 3 g

MSG (0.5 g for glazing, 1 g for shrimp paste) 1.5 g

Ground white pepper (for shrimp paste) 1 g

Dry starch (for coating pork belly fat) 5 g

Vinegar 2.5 g

Sesame oil (for greasing the plate) 1.5 g

Rendered lard (actual consumption 75 g) 500 g

Wet starch (5 g for glazing, 15 g for shrimp paste) 20 g

Instructions

Glazing

Slice the boneless mandarin fish meat and pork belly fat into thin rectangular pieces. Add 1.5 g fine salt, 0.5 g MSG, and 0.5 egg white to the fish meat, knead until elastic, then add 5 g wet starch to apply the glaze.

Making shrimp paste

Mince the marinated shrimp meat into a smooth paste, crush the water chestnuts and finely chop them, mix well and place in a bowl. Add 5 g Shaoxing rice wine, 1.5 g fine salt, 0.5 egg white, 1 g MSG, 15 g wet starch, and ground white pepper, stir until the mixture forms a uniform shrimp paste.

Shaping

Coat both sides of each pork belly slice with dry starch, lay flat on a work surface, spread a layer of shrimp paste on each slice, then cover with the fish slices. Use coriander leaves and finely chopped ham to create decorative flower patterns on both sides.

Lining the plate

Take a flat plate, grease it with sesame oil, spread the beaten egg white on the inner surface of the plate, lay the fish slices flat on the egg yolk base, and set aside.

Pan-frying

Heat a wok over the stove, swirl to coat the interior with oil, then add 100 g rendered lard. Heat until it reaches approximately 50% heat (around 110°C), add the fish slices, pan-fry for 1 minute, then add more lard as needed. Move the wok to low heat and let it simmer gently for 3 minutes.

Plating

Once cooked, drain off the excess oil, add 5 g Shaoxing rice wine and vinegar. Transfer the fish slices neatly to the flat plate, garnish with coriander on both sides, and serve.