Pan-fried Silver Fish
Shandong-style silver fish coated in egg and pan-fried until golden, then braised in chicken broth until the sauce is rich and concentrated. The fish turns out tender with a fresh, savory flavor.
Ingredients
Silver fish (whitebait), washed and dried
250 g
Eggs, beaten
250 g
Vegetable oil
120 g
Chopped scallions
15 g
Sesame oil
to taste
Cooking wine
10 g
Minced ginger
10 g
Rice vinegar
5 g
MSG
5 g
Salt
3 g
Chicken broth
50 g
Instructions
1
Step 1
Beat the eggs in a bowl until well mixed, then add the chopped scallions, minced ginger, cooking wine, MSG, salt, and the silver fish (washed and dried). Mix everything together evenly.
2
Step 2
Heat a flat pan over medium heat. Place the egg-coated silver fish into vegetable oil heated to about 80% hot and pan-fry until both sides turn golden. Transfer to a wok, add the chicken broth, and simmer on low heat until the broth thickens and reduces. Drizzle with rice vinegar and sesame oil, then serve.
