Scallion and Chili Fish Strips
This classic Zhejiang scallion spicy fish strip dish features a vibrant, glossy red color, a rich fragrant aroma, and a bright, fresh, spicy flavor.
Ingredients
Carp (grass carp, mandarin fish, or silver carp also work), scaled, fins/gills/viscera removed, spine removed, cut into strips
600 g
Scallion, cleaned, split and cut into 6 cm segments
50 g
Dried red chilies, seeded
10
Vegetable oil (approximately 120 g actually used)
800 g
Sesame oil
12 g
Ginger, cleaned and sliced
15 g
Soy sauce
40 g
Salt
5 g
Cooking wine
30 g
MSG
5 g
Broth
260 g
White sugar
a pinch
Instructions
1
Step 1
Scale the fish and remove the fins, gills, and viscera. Rinse well, then remove the spine and cut the fish into strips about 1.5 cm wide and 4 cm long. Split the scallions and cut them into 6 cm segments. Slice the ginger. Seed the dried chilies. Combine the prepared fish with 7 g ginger, 10 g scallion, 5 g salt, 15 g soy sauce, and 20 g cooking wine and mix well. Marinate for about 60 minutes, then drain off the liquid.
2
Step 2
Heat the vegetable oil in a wok to about 80% hot (around 180°C). Add the fish strips and deep-fry until about 80% cooked. Remove and drain off the oil.
3
Step 3
Heat the wok over high heat and add 25 g vegetable oil. Briefly sauté the remaining scallions and ginger, then pour in the broth. Add the dried chilies, white sugar, and the remaining soy sauce and cooking wine. Add the fried fish strips and simmer over low heat until the sauce reduces and thickens. Drizzle with sesame oil to finish. Remove the scallions and ginger before serving.
