Spiced Fish Strips
Tender and delicious double-fried herring strips stir-fried with a variety of aromatic spices.
Story
This dish features wonderfully tender and flavorful fish, achieved through a meticulous double-frying process. The crispy fish strips are beautifully complemented by a vibrant blend of spices, creating an unforgettable and savory culinary experience.
Ingredients
Black carp strips (marinated in ginger water, coated, and deep-fried)
200g
Winter bamboo shoot strips (passed through oil)
50g
Cucumber strips (passed through oil)
50g
Tomato paste
15g
Soy sauce
1 tbsp
Ginger water
1 tbsp
White sugar
50g
Refined salt
to taste
MSG
to taste
chopped scallions
to taste
minced ginger
to taste
minced garlic
to taste
curry powder
to taste
five-spice powder
to taste
beer
to taste
roasted sesame seeds
to taste
Lotus root starch (for velveting and coating)
As needed
Instructions
1
Step 1
Marinate the fish strips with ginger water. Add beer, fine salt, and lotus root starch to coat, then dip them in lotus root starch again.
2
Step 2
When the oil is moderately hot, add the fish strips and take them out when they turn white. Wait until the oil is very hot, then fry the fish strips once more. Add the winter bamboo shoot strips and cucumber strips to quickly fry in the oil, then remove them all together and drain the oil.
3
Step 3
Leave a little oil in the pan, add minced scallions, minced ginger, and minced garlic. After stir-frying until fragrant, add curry powder and five-spice powder to stir-fry. And then...
