Shacha Shredded Fish
Yellow croaker shreds are blanched until just cooked, then dressed with satay sauce for a distinctive flavor.
Ingredients
Fresh yellow croaker (scaled, back fin and scalp removed, gills and innards scooped out, both sides of fish meat shaved off, skin removed, cut into 4.5cm long shreds)
1500 g
Scallion and ginger segments (shredded)
15 g
Shacha sauce
100 g
Sesame oil
20 g
Egg white
1
Shaoxing wine
20 g
Refined salt
3 g
Water chestnut starch
15 g
MSG
2.5 g
Instructions
1
Prepare the fish shreds
Scale the yellow croaker thoroughly, remove the back fin and scalp, cut open the umbilical opening, scoop out the gills and innards and rinse clean, shave off the fish meat from both sides, remove the fish skin, cut the fish meat into 4.5cm long shreds, place in a bowl, first add scallion segments, shredded ginger, Shaoxing wine and refined salt, mix well, let marinate briefly, then add egg white and water chestnut starch and mix to combine.
2
Finish the dish
Blanch the fish shreds in boiling water until cooked, remove and drain excess water, place on a plate, then mix the shacha sauce with Shaoxing wine, MSG and sesame oil until evenly combined, pour the sauce over the fish shreds and serve.
