Sizzling Fish Cubes
A signature dish of Shandong (Lu) cuisine, with a white, smooth, and tender finish, soft and fresh texture, and juices enveloped in a glossy layer of oil.
Ingredients
Flatfish (fish meat washed and cut into 1 cm cubes)
750 g
Garlic chives
50 g
Scallion slices
100 g
Winter bamboo shoots
50 g
Shaoxing wine
15 g
Fine salt
5 g
Egg white
15 g
Wet cornstarch (for marinating and thickening the sauce)
to taste
Peanut oil
150 g
Sesame oil
10 g
Clear broth
100 g
Instructions
1
Marinate the Fish Cubes
Wash the flatfish meat and cut into 1 cm cubes. Place in a bowl, add the Shaoxing wine, fine salt, egg white, and wet cornstarch, and toss until evenly coated and seasoned.
2
Prepare the Sauce
Combine the clear broth, fine salt, and wet cornstarch to make a slurry and set aside.
3
Fry the Fish Cubes
Heat the peanut oil in a wok over high heat to about 150°C (around 60% hot). Add the fish cubes and quickly separate them with chopsticks. When they are about 80% cooked, remove and drain off the oil.
4
Stir-Fry
Leave a small amount of oil in the wok and heat to about 60% hot over medium heat. Add the scallion slices, garlic slices, winter bamboo shoots, and garlic chives and stir-fry briefly. Add the fish cubes and Shaoxing wine, pour in the prepared slurry, and quickly toss. Drizzle with sesame oil and transfer to a serving plate.
