Sesame Crispy Fish

Name: Sesame Crispy Fish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: Fresh pen fish, about 1000 g; 15 g Ginger (julienned); 30 g Red chili pepper (seeded and julienned); 20 g Scallion (whites in segments, greens chopped); 25 g Soy sauce; 5 g Shaoxing wine; 1.5 g Fine salt; 1 g MSG; 10 g Wet starch (for thickening); 250 g Stock (for braising); 1.5 g White pepper; 10 g Sesame oil; 100 g Cooked lard (used in two portions)

Hunan-Style Sesame Crispy Fish Tender, sweet, and flavorful fish.

30 min

Easy

0 favorites

Ingredients

Fresh pen fish about 1000 g

Ginger (julienned) 15 g

Red chili pepper (seeded and julienned) 30 g

Scallion (whites in segments, greens chopped) 20 g

Soy sauce 25 g

Shaoxing wine 5 g

Fine salt 1.5 g

MSG 1 g

Wet starch (for thickening) 10 g

Stock (for braising) 250 g

White pepper 1.5 g

Sesame oil 10 g

Cooked lard (used in two portions) 100 g

Instructions

Cut into pieces

Clean the pen fish, drain, and cut into 4 cm long × 2 cm wide domino-shaped pieces.

Prepare aromatics

Seed the red chili pepper and julienne it along with the ginger. Cut the scallion whites into segments and the scallion greens into chiffonade.

Stir-fry and braise

Heat a wok over high heat, add 60 g lard, and heat until about 80% hot. Add the fish pieces and stir-fry briefly. Add the red chili, ginger, scallion whites, Shaoxing wine, fine salt, and soy sauce. Stir-fry briefly, add the stock, and braise for 2–3 minutes until the sauce reduces. Add the MSG, 30 g lard, and scallion greens. Thicken with wet starch, drizzle with sesame oil, and sprinkle with white pepper to finish.