Pan-Fried Silver Fish
A home-style Shandong dish, pan-fried with silver fish and eggs as the main ingredients, with a golden color and tender, fresh-tasting fish.
Ingredients
silver fish (cleaned, air-dried)
250 g
eggs (beaten in a bowl)
250 g
vegetable oil (for pan-frying)
120 g
minced scallion (for seasoning)
15 g
sesame oil (drizzled at the end)
to taste
cooking wine (for seasoning)
10 g
minced ginger (for seasoning)
10 g
rice vinegar (drizzled at the end)
5 g
MSG (for seasoning)
5 g
salt (for seasoning)
3 g
chicken stock (for braising)
50 g
Instructions
1
Prepare egg mixture
Beat the eggs in a bowl, then add minced scallion, minced ginger, cooking wine, MSG, salt and silver fish (cleaned, air-dried), and mix thoroughly.
2
Pan-fry and braise
Heat a flat pan, pour in the vegetable oil and heat to approximately 80% of full heat. Add the silver fish coated in egg mixture and fry until both sides are golden brown. Transfer the fried fish to a wok, add chicken stock, and simmer over low heat until the sauce thickens and reduces. Drizzle with rice vinegar and sesame oil to finish.
