Salted and Peppered Mandarin Fish Fillets

Name: Salted and Peppered Mandarin Fish Fillets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 450 g cleaned mandarin fish (sliced into fillets, washed and drained); 25 g egg white (part for marinating coating, part beaten into fluffy egg foam batter); 10 g short-grain rice flour (for the egg foam batter); 20 g Shaoxing rice wine; 1 g white pepper powder; 10 g scallion (chopped); 1.5 g MSG; 2.5 g salt (refined salt); 15 g starch (dry starch, for coating and egg foam batter); 10 g Sichuan pepper salt (made by stir-frying Sichuan pepper powder and salt, sprinkled on finished dish); to taste lard (for frying, heated to approximately 88°C (40% heat))

Pepper-Salted Mandarin Fish Slices

Coated in a fluffy egg batter, mandarin fish slices are deep-fried until tender and light, then sprinkled with Sichuan pepper salt. The finished dish has a pale, glossy finish, and is a classic spring seasonal appetizer ideal for pairing with drinks.

25 min

Easy

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Salted and Peppered Mandarin Fish Fillets

Ingredients

cleaned mandarin fish (sliced into fillets, washed and drained) 450 g

egg white (part for marinating coating, part beaten into fluffy egg foam batter) 25 g

short-grain rice flour (for the egg foam batter) 10 g

Shaoxing rice wine 20 g

white pepper powder 1 g

scallion (chopped) 10 g

MSG 1.5 g

salt (refined salt) 2.5 g

starch (dry starch, for coating and egg foam batter) 15 g

Sichuan pepper salt (made by stir-frying Sichuan pepper powder and salt, sprinkled on finished dish) 10 g

lard (for frying, heated to approximately 88°C (40% heat)) to taste

Instructions

Marinate the Fish Fillets

Wash and drain the mandarin fish fillets, place them in a bowl. Add Shaoxing rice wine, white pepper powder, chopped scallion, MSG and refined salt, mix until the mixture becomes sticky. Then add egg white and mix well, followed by dry starch and mix evenly.

Prepare the Fluffy Egg Batter

Beat the egg white until it forms a foamy texture. Add dry starch and short-grain rice flour, stir to make the fluffy egg batter.

Initial Frying

Heat a wok over high heat, pour in lard and heat to 88°C (40% heat). Coat the fish fillets thoroughly with the fluffy egg batter, then carefully place them into the oil. Gently flip the fillets. When the outer layer of the fish forms a soft, set coating, remove them with a slotted spoon.

Double Fry and Serve

Once all fillets are fried, place them back into the oil heated to 88°C (40% heat) and fry for an additional 1 minute. Remove from the oil, drain excess grease, arrange on a plate, sprinkle with Sichuan pepper salt and serve.