Shredded Yellow Fish
This classic Zhejiang dish is smooth, fragrant, and flavorful, featuring mandarin fish as the core ingredient. The fish is fried before being stir-fried with yellow chives.
Ingredients
Mandarin fish flesh (peeled, de-boned, and cut into shreds 5 cm long and 0.3 cm wide)
250 g
Chinese chives (washed and cut into segments)
100 g
egg
1
coriander
50 g
fine salt
2 tsp
wet starch
0.5 tbsp
Shaoxing wine
0.5 tbsp
lard (actual consumption about 1 tbsp)
500 g
chicken broth
0.5 cup
sesame oil
3 tsp
Instructions
1
Step 1
Peel and debone the mandarin fish flesh, cut it into shreds 5 cm long and 0.3 cm wide, mix well with egg, wet starch, fine salt, and Shaoxing wine, then wash the Chinese chives and cut them into segments.
2
Step 2
Put lard in a wok and heat to 50% heat, add the fish shreds and fry until cooked, then pour into a colander to drain excess oil.
3
Step 3
Place the wok over high heat, add 1 tbsp of lard and heat to 60% heat, first stir-fry the Chinese chives, then add fine salt, followed by the fish shreds, stir-fry together, pour in chicken broth and bring to a boil, thicken with starch, transfer to a plate, drizzle with sesame oil, add coriander and serve.
