Sweet and Sour Tile Fish
Has a bright, glossy red color, sweet and sour flavor, crispy exterior, and tender interior.
Ingredients
Fish mid-section meat (remove large bones, cut diagonally into 0.5cm thick tile-shaped slices)
200 g
Egg
1
Minced scallion and ginger
15 g
Tomato sauce
15 g
Refined salt
1 g
Rice vinegar
50 g
White sugar
50 g
Water starch
30 g
Dry starch
30 g
Shaoxing wine
15 g
Cooked clear oil
500 g (uses approx 100 g)
Instructions
1
Step 1
Remove the large bones from the fish mid-section meat, cut diagonally into 0.5 cm thick tile-shaped slices, crack in the egg, add Shaoxing wine and mix well, then add dry starch and mix into a thick paste that coats the fish slices.
2
Step 2
Place the wok over high heat, add cooked clear oil, heat to 80% of full heat, then add the fish slices coated with the egg-starch paste one by one into the hot oil, fry until deep yellow then remove; wait until the oil temperature rises, return the fish slices to the wok for a second fry until golden and crispy, pour out and drain the oil; leave 5
