Stir-fried Goby with Spring Bamboo Shoots

Name: Stir-fried Goby with Spring Bamboo Shoots
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 (about 500 g) Fresh live goby (slaughtered and cleaned); 100 g Tender spring bamboo shoot meat (cut into fish-shaped pieces or rolled chunks); 20 g Soy sauce; 10 g Shaoxing wine; 1 g Refined salt; 10 g Scallion segments; 5 g White sugar; 500 g Lard (for frying); 50 g Wet starch (35 g for marinating, 15 g for starch slurry); 5 g Sesame oil (drizzled before serving); 25 g MSG (original text states 25 g, suspected printing error, standard amount is 2-3 g); 1 g White pepper powder (add to taste); 25 g Soup stock (for starch slurry)

A traditional classic Zhejiang dish, featuring tender, fresh fish, crisp spring bamboo shoots, and a rich, savory, aromatic starch-thickened sauce.

50 min

Easy

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Stir-fried Goby with Spring Bamboo Shoots

Ingredients

Fresh live goby (slaughtered and cleaned) 1 (about 500 g)

Tender spring bamboo shoot meat (cut into fish-shaped pieces or rolled chunks) 100 g

Soy sauce 20 g

Shaoxing wine 10 g

Refined salt 1 g

Scallion segments 10 g

White sugar 5 g

Lard (for frying) 500 g

Wet starch (35 g for marinating, 15 g for starch slurry) 50 g

Sesame oil (drizzled before serving) 5 g

MSG (original text states 25 g, suspected printing error, standard amount is 2-3 g) 25 g

White pepper powder (add to taste) 1 g

Soup stock (for starch slurry) 25 g

Instructions

Prepare the goby

Slaughter and clean the goby, trim off the fish mouth and fins, cut the tail flush, split into two halves, coat with 1 g refined salt and 35 g wet starch for marinating, set aside.

Prepare spring bamboo shoots

Cut the spring bamboo shoots into fish-shaped pieces; smaller ones into rolled chunks.

Make the starch slurry

Add soy sauce, white sugar, Shaoxing wine, MSG, 15 g wet starch, and 25 g soup stock to a small bowl, mix into a smooth starch slurry, set aside.

Fry the bamboo shoot pieces

Heat the wok over high heat, coat the interior with oil, then add lard and heat to approximately 66℃ (30% heat). Add the bamboo shoot pieces and fry for about 15 minutes, remove with a slotted spoon. When the oil temperature rises to approximately 110℃ (50% heat), fry again for 20 seconds, then transfer to a slotted spoon to drain excess oil.

Stir-fry

Leave 25 g of lard in the wok, add scallion segments and stir-fry until fragrant. Add the fish pieces and bamboo shoot pieces, pour in the prepared starch slurry, and gently toss the wok to avoid breaking the fish meat. When the starch slurry evenly coats the fish pieces, drizzle with sesame oil and serve.