Pine Nut Fish Granules

Name: Pine Nut Fish Granules
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 350 g Mandarin fish fillet (cut into mung bean-sized granules); 1 Red bell pepper (cut into granules similar to the fish); 100 g Pine nuts; 1.5 g Monosodium glutamate (MSG); 4 g Scallion whites (cut into granules similar to the fish); 75 g Water starch slurry; 1 Egg white; 1 Green bell pepper (cut into granules similar to the fish); 25 g Shaoxing wine; 4 g Fine salt; 1500 g Salad oil (15 g used for coating); 15 g Sesame oil; 1.5 g White pepper powder

A classic of Shanghai cuisine, featuring mandarin fish as the main ingredient with pine nuts, accented by green and red peppers. Known for its refined technique and visually appealing colors.

40 min

Easy

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Ingredients

Mandarin fish fillet (cut into mung bean-sized granules) 350 g

Red bell pepper (cut into granules similar to the fish) 1

Pine nuts 100 g

Monosodium glutamate (MSG) 1.5 g

Scallion whites (cut into granules similar to the fish) 4 g

Water starch slurry 75 g

Egg white 1

Green bell pepper (cut into granules similar to the fish) 1

Shaoxing wine 25 g

Fine salt 4 g

Salad oil (15 g used for coating) 1500 g

Sesame oil 15 g

White pepper powder 1.5 g

Instructions

Coating the Fish

Cut the mandarin fish fillet into mung bean-sized granules. Coat with egg white, MSG, white pepper powder, and water starch slurry. Add 15 g of salad oil and mix well. Cut the green bell pepper, red bell pepper, and scallion whites into granules of a similar size to the fish.

Frying the Pine Nuts and Fish

Heat the salad oil to about 120°C (40% hot), add the pine nuts and fry until golden yellow. Remove and drain. Briefly cook the fish granules in the same temperature oil, then add the green and red bell pepper granules, give a quick toss, and pour everything into a strainer to drain the oil.

Stir-Frying and Thickening

Using the residual oil left in the hot wok, briefly stir-fry the scallion whites, then add the Shaoxing wine, fine salt, fish granules, and pine nuts. Thicken with water starch slurry, toss a few times, drizzle with sesame oil, and serve.