Pan-Fried Silver Fish

Name: Pan-Fried Silver Fish
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 100 g Silver fish (split along the back to remove the bones); 25 g Cooking wine; 25 g Pork fat (minced into a fine paste); 1.2 g MSG; 100 g Cooked pork lard; 3 g Fine salt; 50 g Chicken broth; 5 g each Scallion and ginger (finely chopped); 50 g Chicken breast (minced into a fine paste); 10 g Water starch; 250 g Eggs

Debone the silver fish and season, spread evenly across the pan bottom, pour in the minced chicken batter, pan-fry until golden, then flip the entire dish onto a serving plate.

40 min

Easy

0 favorites

Ingredients

Silver fish (split along the back to remove the bones) 100 g

Cooking wine 25 g

Pork fat (minced into a fine paste) 25 g

MSG 1.2 g

Cooked pork lard 100 g

Fine salt 3 g

Chicken broth 50 g

Scallion and ginger (finely chopped) 5 g each

Chicken breast (minced into a fine paste) 50 g

Water starch 10 g

Eggs 250 g

Instructions

Marinate the Silver Fish

Rinse the silver fish after removing the bones, then briefly marinate with 15 g cooking wine, 1.5 g fine salt, and 1 g MSG.

Prepare the Chicken Paste

Mince the chicken breast and pork fat into a fine paste, stir in 2 egg whites until smooth, then season with 1 g cooking wine, 1.5 g fine salt, and 1 g MSG. Beat in 3 whole eggs to combine, then loosen with the chicken broth and thicken with the water starch. Finely dice the scallion and ginger.

Pan-Braise the Dish

Heat the wok and add 75 g cooked pork lard, sauté the diced scallion and ginger, lay in the silver fish, then pour the chicken paste over and spread it flat. Drizzle in 25 g cooked pork lard, shake the wok, do a big flip, cover and braise for 2 minutes until golden, then plate with the silver fish side up.