Pickled Melon Ginger Shredded Fish

Name: Pickled Melon Ginger Shredded Fish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 (about 600 g) Green fish or mandarin fish (slaughtered, scaled, gutted, cleaned, head and tail removed, skin and bones removed, cut into shreds); 25 g Pickled ginger (cut into shreds); 25 g Pickled melon (cut into shreds); 15 g Shaoxing wine; 1 g Scallion segments; 1 g MSG; 2 g Refined salt; 400 g (about 75 g consumed) Lard (for frying fish and stir-frying); 5 g Dry starch (for coating the fish); 5 g Wet starch (for thickening sauce); 5 g Sesame oil (for drizzling); 1 Egg (use egg white only); 50 g Fresh broth

A classic dish from Jiangsu, featuring tender, snow-white fish shreds paired with crisp, aromatic pickled melon and ginger in a savory, well-balanced sauce.

30 min

Easy

0 favorites

Ingredients

Green fish or mandarin fish (slaughtered, scaled, gutted, cleaned, head and tail removed, skin and bones removed, cut into shreds) 1 (about 600 g)

Pickled ginger (cut into shreds) 25 g

Pickled melon (cut into shreds) 25 g

Shaoxing wine 15 g

Scallion segments 1 g

MSG 1 g

Refined salt 2 g

Lard (for frying fish and stir-frying) 400 g (about 75 g consumed)

Dry starch (for coating the fish) 5 g

Wet starch (for thickening sauce) 5 g

Sesame oil (for drizzling) 5 g

Egg (use egg white only) 1

Fresh broth 50 g

Instructions

Prepare Ingredients

Slaughter the fish, remove scales, gills, and internal organs, clean thoroughly, cut off the head and tail, remove skin and bones, then cut into shreds. Cut pickled melon and pickled ginger into shreds.

Coat the Fish

Place the fish shreds in a bowl, add egg white, a pinch of salt, MSG, and dry starch, mix well to coat evenly.

Blanching Stir-fry

Heat the wok, coat the surface with oil, add lard and heat to medium-low, add the fish shreds and stir-fry until just cooked, then remove and set aside.

Assemble the Dish

Leave a small amount of oil in the wok, add scallion segments and stir-fry briefly, pour in 50g fresh broth, Shaoxing wine, salt, and MSG, bring to a boil, thicken the sauce with a small amount of wet starch, add the fish shreds and pickled melon ginger shreds, stir to combine, toss the wok a few times, drizzle with sesame oil, then transfer to a serving plate.