Scallion Oil Yellow Croaker

Name: Scallion Oil Yellow Croaker
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: about 750 g Large yellow croaker (1 fish, slaughtered and cleaned); 1.5 g Fine salt; 4 g MSG; 30 g Shaoxing wine; 80 g Peanut oil; 2 g White pepper; 5 g Sugar; 20 g Soy sauce; 20 g Ginger slices; 40 g Scallion shreds; 10 g Ginger shreds; 30 g Scallion knots; 100 g Fish stock from poaching

A traditional Zhejiang specialty featuring large yellow croaker prepared with the scallion-oil technique, yielding tender flesh and a rich scallion aroma.

40 min

Easy

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Ingredients

Large yellow croaker (1 fish, slaughtered and cleaned) about 750 g

Fine salt 1.5 g

MSG 4 g

Shaoxing wine 30 g

Peanut oil 80 g

White pepper 2 g

Sugar 5 g

Soy sauce 20 g

Ginger slices 20 g

Scallion shreds 40 g

Ginger shreds 10 g

Scallion knots 30 g

Fish stock from poaching 100 g

Instructions

Knife work

Slaughter and clean the fish. On the thickest parts of both sides, make a slash every 3 cm.

Poaching the fish

Place the wok over high heat, add water and bring to a boil. Lower in the fish so it is covered by the water, then add the scallion knots, ginger slices, and Shaoxing wine. Once it returns to a boil, cover the wok and reduce to low heat, keeping the liquid at a gentle simmer. When the fish is just tender and cooked through, lift it out and arrange it on a serving plate.

Making the sauce

In a small bowl combine the ginger shreds, fine salt, Shaoxing wine, soy sauce, sugar, white pepper, MSG, and 100 g of the fish poaching stock; stir until evenly blended. Pour the mixture over the fish and scatter the scallion shreds on top.

Pouring the hot oil

Heat the peanut oil in the wok over high heat until it reaches about 90% hot (roughly 225 °C), then pour it directly over the scallion shreds to finish.