Pan-Fried Silver Fish

Name: Pan-Fried Silver Fish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 250 g silver fish (washed and dried); 250 g eggs (beaten in a bowl); 120 g vegetable oil (heated to 80% hot for frying fish); 15 g chopped scallions; sesame oil (amount not specified in original, drizzled at the end); 10 g cooking wine; 10 g minced ginger; 5 g rice vinegar (drizzled at the end); 5 g MSG; 3 g salt; 50 g chicken broth (for braising)

Coat the silver fish in beaten egg and pan-fry until golden. Add chicken broth and simmer over low heat until reduced, then finish with a drizzle of rice vinegar and sesame oil.

35 min

Easy

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Ingredients

silver fish (washed and dried) 250 g

eggs (beaten in a bowl) 250 g

vegetable oil (heated to 80% hot for frying fish) 120 g

chopped scallions 15 g

sesame oil (amount not specified in original, drizzled at the end)

cooking wine 10 g

minced ginger 10 g

rice vinegar (drizzled at the end) 5 g

MSG 5 g

salt 3 g

chicken broth (for braising) 50 g

Instructions

Marinate and coat with egg

Beat the eggs in a bowl, add chopped scallions, minced ginger, cooking wine, MSG, salt, and silver fish (washed and dried); mix until well combined.

Pan-fry

Heat a flat pan over medium heat, place the silver fish coated with the egg mixture into the vegetable oil heated to 80% hot, and fry both sides until golden.

Braise to finish

Transfer to a wok, add the chicken broth, and simmer over low heat until the sauce reduces and thickens. Drizzle with rice vinegar and sesame oil before serving.