Pan-Stewed Mandarin Fish
Pan-Cooked Mandarin Fish (Guo Ta Gui Yu) is a classic Beijing-style dish featuring golden, glossy fish slices with a tender, fragrant flavor. It is prepared by coating the fish in batter, deep-frying, and then braising.
Ingredients
Mandarin fish fillet (cut into 2 pieces, tenderize with a knife)
250g
Egg (beaten into an egg wash)
1
Rendered lard (actual usage about 30-40g)
300g
Chicken broth
220g
Flour
4g
Cooking wine
6g
Ginger juice
8g
Salt
A pinch
MSG
3g
Soy sauce (for coating the fish and seasoning)
8g
Sichuan peppercorns
2g
Scallion
6g
Ginger
5g
Instructions
1
Prepare the Mandarin Fish
Take 2 pieces of mandarin fish fillet (about 120g each), tenderize with a knife, coat both sides with soy sauce, then dust with a layer of flour. Beat the egg in a bowl, dip the fish fillets in to coat them completely with the egg wash.
2
Make the Scallion Oil
Pour 50g of rendered lard into a wok, add the scallion, ginger, and Sichuan peppercorns. Fry over low heat until browned, then remove them. The remaining oil is the scallion-infused oil — set aside.
3
Deep-Fry the Fish Fillets
Pour rendered lard into a wok, heat over high heat until about 80% hot, add the fish fillets and fry for about 30 seconds until golden yellow, then remove.
4
Braise and Finish the Dish
Place the wok back on high heat, pour in the chicken broth, and add the cooking wine, salt, MSG, soy sauce, ginger juice, and the fried fish fillets. Cover with a lid. Once the broth comes to a boil, move to low heat to simmer. When the broth has reduced to dryness, pour over the prepared scallion oil and serve.
