Sweet and Sour Pinecone Fish

Name: Sweet and Sour Pinecone Fish
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 fresh fish (approximately 1000-1500 g, scaled, gutted, head, tail, bones, and fins removed, cut into pinecone shape); 100 g scallions; 100 g pickled chili peppers (cut into fine shreds, soaked in clean water); 1000 g vegetable oil (actual usage 100 g); 100 g ginger; 100 g garlic; 100 g wet starch; 200 g sugar; 10 g salt; 20 g vinegar; 50 g monosodium glutamate (msg); 50 g cooking wine; 1 kg sesame oil; 1 kg dry starch; 1 kg fresh stock

An elegantly presented sweet-and-sour dish featuring fresh fish scored and deep-fried into a pine cone shape, with a golden color and a rich sweet-and-sour flavor.

40 min

Easy

0 favorites

Ingredients

fresh fish (approximately 1000-1500 g, scaled, gutted, head, tail, bones, and fins removed, cut into pinecone shape) 1

scallions 100 g

pickled chili peppers (cut into fine shreds, soaked in clean water) 100 g

vegetable oil (actual usage 100 g) 1000 g

ginger 100 g

garlic 100 g

wet starch 100 g

sugar 200 g

salt 10 g

vinegar 20 g

monosodium glutamate (msg) 50 g

cooking wine 50 g

sesame oil 1 kg

dry starch 1 kg

fresh stock 1 kg

Instructions

Prepare the raw fish

Scale and gut the fish. Remove the head, tail, bones, and fins, then cut the cleaned fish into pinecone shapes. Marinate with cooking wine, salt, ginger slices, and scallion segments for 10 minutes to infuse flavor, then set aside.

Prepare the side ingredients

Cut the pickled chili peppers into fine shreds, soak in clean water, and set aside.

Fry the fish pieces

Heat vegetable oil to 70% of its maximum heat. Coat the pinecone-shaped fish pieces with dry starch, then deep fry until golden, then remove from the oil. Coat the fish head and tail with dry starch, deep fry until golden, then remove.