Silky Sea Bass Balls
Cut sea bass meat into chunks, deep-fry until 80% cooked, return to the wok, add soup base and thicken with a starch slurry. The finished dish is silky, tender, and savory.
Ingredients
Clean sea bass meat (skin removed, cut into pieces along the grain (6 cm long, 3 cm wide, 0.6 cm thick))
500 g
Refined salt (1 g for marinating the fish, 2.5 g for seasoning)
3.5 g
White sugar
1.5 g
Shaoxing wine
10 g
Wet starch (thinned for thickening the sauce)
7.5 g
Superior stock
100 g
Sesame oil
0.5 g
Rendered lard (25 g drizzled at the end)
1000 g (approximately 100 g consumed)
Peanut oil (for washing the wok)
as needed
Ginger
as needed
Scallion
as needed
MSG
as needed
Instructions
1
Step 1
Cut the sea bass meat into pieces along the grain, each piece 6 cm long, 3 cm wide, and 0.6 cm thick, and mix evenly with refined salt (1 g).
2
Step 2
Heat a wok over high heat, add peanut oil to wash the wok, then pour it back into the oil basin. Add rendered lard and heat to medium-hot. Add the sea bass pieces and blanch for about 30 seconds until 80% cooked, then pour together with the oil into a strainer to drain.
3
Step 3
Return the wok to the stove, add ginger and scallion, pour in Shaoxing wine, then add superior stock, MSG, white sugar, and refined salt (2.5 g). Add the sea bass balls, thicken with thinned wet starch, and finally drizzle with sesame oil and rendered lard (25 g). Stir-fry until evenly combined and serve.
