Scallion Oil Fish Cubes
Marinated grass fish pieces are battered and deep-fried until crisp and tender, then finished with a scallion-and-ginger sweet-and-sour sauce.
Ingredients
Grass carp (about 750g)
1
Egg
1
Shallot (sliced thin)
2
Scallion
5
Shredded ginger
3 tsp
Sugar
0.5 tbsp
Vinegar
0.5 tbsp
Cooking wine
0.5 tbsp
Starch
2 tbsp
Sesame oil
1 tsp
MSG
1 tsp
Fine salt
3 tsp
Peanut oil
1000 g
Soy sauce
to taste
Batter
to taste
Broth
to taste
Instructions
1
Preparation and Marinating
Scale the fish, remove the gills and innards, wash clean, and remove the bones. Slice flat into two halves, then cut into rectangular pieces about 7 cm long and 5 cm wide. Add shredded ginger, scallion segments, fine salt, and soy sauce, marinate briefly, then add the egg and batter and mix well by hand, finally coating the pieces with dry starch. Slice the shallots thinly.
2
Deep Frying
Lower the fish into hot oil, fry until golden, then remove and arrange on a serving plate.
3
Making the Sauce
Leave a little oil in the wok, add ginger and scallion to release their fragrance, then add cooking wine, sugar, vinegar, broth, and MSG. Thicken with starch and pour the sauce over the fish.
