Scallion and Spicy Mandarin Fish Strips

Name: Scallion and Spicy Mandarin Fish Strips
Prep time: 1 h 25 min
Cook time: 25 min
Total time: 1 h 50 min
Cuisine: Chinese
Ingredients: 1 (about 750 g) Mandarin fish (cleaned, spine removed, cut into strips); 150 g Scallion (100 g cut into strips for marinating, 25 g cut into strips for sautéing); 500 ml Chicken broth; 500 g (actually use 50 g) Peanut oil (for frying fish strips); 10 g Ginger (sliced, part used for marinating); 5 g Refined salt; 10 g Soy sauce (for marinating); 30 g Cooking wine (for marinating); 2 g MSG; 2 g Dried chili (stems and seeds removed, cut into segments); 20 g (roasted) Sesame seeds (roasted, then sprinkled in); 10 g White sugar

Korean-style mandarin fish strips — tender, delicately textured fish in a savoury-spicy sauce with a fragrant finish of scallion.

1h 50m

Easy

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Ingredients

Mandarin fish (cleaned, spine removed, cut into strips) 1 (about 750 g)

Scallion (100 g cut into strips for marinating, 25 g cut into strips for sautéing) 150 g

Chicken broth 500 ml

Peanut oil (for frying fish strips) 500 g (actually use 50 g)

Ginger (sliced, part used for marinating) 10 g

Refined salt 5 g

Soy sauce (for marinating) 10 g

Cooking wine (for marinating) 30 g

MSG 2 g

Dried chili (stems and seeds removed, cut into segments) 2 g

Sesame seeds (roasted, then sprinkled in) 20 g (roasted)

White sugar 10 g

Instructions

Marinate the Fish Strips

Wash the mandarin fish, remove the spine, and cut into strips. Place in a porcelain bowl, add scallion strips, ginger slices, soy sauce, and cooking wine. Mix well and marinate for 1 hour so the flavors are absorbed.

Prepare the Supporting Ingredients

Peel and wash 100 g of scallion, then cut into 6 cm long strips; wipe the dried chili clean, remove the stems and seeds, and cut into segments.

Fry the Fish Strips

Pick out the scallion strips and ginger slices from the marinated mandarin fish strips and drain well. Place into peanut oil heated to about 80% hot and fry until the strips are about 80% cooked. Remove and drain the oil; pour out the remaining oil.

Braise with Sauce

After cleaning the wok, add 50 g of sesame oil and heat. Add 25 g of scallion strips and sauté until ivory yellow. Once fragrant, add ginger slices, chicken broth, dried chili segments, soy sauce, cooking wine, sugar, mandarin fish strips, and MSG. Simmer over medium heat until the sauce thickens, then sprinkle with roasted sesame seeds.