Spicy Ribbonfish

Name: Spicy Ribbonfish
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 250 g ribbonfish (cut into diamond shapes, washed and drained); 3 g minced ginger; 2 g minced garlic; 4 g chopped scallions; a pinch salt; a pinch aged rice vinegar; a pinch granulated sugar; a pinch oyster sauce; a pinch sesame oil; 6 g water starch; 3 g perilla seeds; 3 g chili powder; 3 g MSG; to taste dry starch

A dish made by deep-frying hairtail pieces until golden, then drizzling with a savory and spicy sauce.

35 min

Easy

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Ingredients

ribbonfish (cut into diamond shapes, washed and drained) 250 g

minced ginger 3 g

minced garlic 2 g

chopped scallions 4 g

salt a pinch

aged rice vinegar a pinch

granulated sugar a pinch

oyster sauce a pinch

sesame oil a pinch

water starch 6 g

perilla seeds 3 g

chili powder 3 g

MSG 3 g

dry starch to taste

Instructions

Prepare the ribbonfish

Cut the ribbonfish into diamond shapes, wash, drain off excess water, coat with dry starch and mix well.

Make the sauce

Add minced garlic, minced ginger, chili powder, chopped scallions, and perilla seeds to a bowl. Then add salt, MSG, granulated sugar, aged rice vinegar, oyster sauce, and water starch, and mix well with chopsticks.

Fry the ribbonfish

Pour enough oil into a wok or pot, heat to 80% of full heat, add the ribbonfish pieces one by one, fry until golden brown, then remove and drain off excess oil.

Coat with sauce

Place the pot back on the stove, add the fried ribbonfish pieces, then quickly pour the prepared sauce over the ribbonfish, wait for the sauce to thicken and reduce, drizzle with sesame oil, and serve on a plate.