Scallion Chili Fish

Name: Scallion Chili Fish
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 400 g Fresh fish fillet (washed and cut into strips about 6 cm long and 2 cm wide); 50 g Scallions (some cut into sections for marinating, some for stir-frying and as a plating base); 5 g Salt; 20 g Cooking wine; 15 g Ginger (sliced, for marinating and stir-frying); 500 g Vegetable oil (for deep-frying and stir-frying); 15 g Pickled chili peppers (cut into segments); 50 g Fresh broth; 10 g Soy sauce; 15 g Sugar (a pinch); 5 g Vinegar (a little); 5 g Sesame oil; 5 g Chili oil; 2 g White pepper powder

Glossy golden hue with a tender yet crisp texture; savory and umami-rich, finished with fragrant scallions and a gentle hint of chili heat.

45 min

Easy

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Ingredients

Fresh fish fillet (washed and cut into strips about 6 cm long and 2 cm wide) 400 g

Scallions (some cut into sections for marinating, some for stir-frying and as a plating base) 50 g

Salt 5 g

Cooking wine 20 g

Ginger (sliced, for marinating and stir-frying) 15 g

Vegetable oil (for deep-frying and stir-frying) 500 g

Pickled chili peppers (cut into segments) 15 g

Fresh broth 50 g

Soy sauce 10 g

Sugar (a pinch) 15 g

Vinegar (a little) 5 g

Sesame oil 5 g

Chili oil 5 g

White pepper powder 2 g

Instructions

Prepare the ingredients

Rinse the fresh fish fillet and cut it into strips about 6 cm long and 2 cm wide. Mix with salt, cooking wine, ginger, scallions, and white pepper powder until evenly coated, then marinate. After marinating, drain off all the liquid and discard the ginger and scallions.

Fry the fish

Place a wok over high heat, add vegetable oil, and heat to about 200°C. Add the fish strips and deep-fry until golden yellow, then remove and drain.

Braise with sauce

Pour off the oil from the wok, add fresh vegetable oil, and heat. Add the scallion sections and stir-fry until fragrant, then add the ginger slices and chili segments and stir-fry briefly. Pour in the fresh broth, salt, soy sauce, cooking wine, and a pinch of sugar and vinegar. Once boiling, add the fish strips and simmer over medium heat until the sauce thickens and is nearly dry. Stir in the sesame oil and chili oil, then transfer to a plate to cool slightly.

Plate and serve

When serving, arrange scallions as a bed on the plate, place the fish strips on top, remove the ginger slices and chili segments, and drizzle the original sauce over the fish strips. Serve immediately.