Pan-Fried Sea Bass
A fragrant, savory dish made by layering sea bass with fatty pork, then cooking it by a combination of pan-frying and deep-frying.
Ingredients
Fat pork (cut into 24 rectangular pieces 5cm long x 3cm wide, marinated)
225 g
Sea bass fillet (cut into rectangular slices about 5cm long x 3cm wide)
300 g
Eggs
3
Fine salt
3 tsp
MSG
1.5 tsp
Sesame oil
1 tsp
White pepper powder
1 tsp
Wet starch
0.5 tbsp
Dry starch
0.5 tbsp
Peanut oil
750 g
Chicken sauce (originally mistyped as "ji汁")
1 plate
Pepper salt
1 plate
Instructions
1
Preparation
Cut the fat pork into 24 rectangular pieces about 5 cm long and 3 cm wide and marinate. Cut the sea bass fillet into rectangular slices about 5 cm long and 3 cm wide, then combine with the fine salt, MSG, sesame oil, and white pepper powder and mix well.
2
Make the batter
Whisk the eggs with the wet starch into a thick batter. Use 70% of the batter to coat the sea bass slices evenly, and use the remaining 30% to coat the marinated fat pork evenly.
3
Pan-fry
Sprinkle the dry starch over a large plate, arrange the fat pork slices on the plate, then lay the sea bass slices on top of the fat pork. Heat a shallow layer of oil in a pan, pull the pan off the heat, arrange the sea bass in the pan, return it to the heat, and pan-fry/deep-fry until both sides are golden. Drain through a strainer, trim the edges neatly with scissors, and arrange on a serving plate. Serve immediately with the chicken sauce and pepper salt on the side.
