Xiangjiang Crispy Fish

Name: Xiangjiang Crispy Fish
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Ingredients: 1 (approx 750 g) fresh grass carp (scaled, gutted from belly and washed); 50 g pork fat (diced); 25 g cooked ham (diced); 10 g soaked winter mushroom (diced); 20 g winter bamboo shoots (diced); 1 fresh tofu skin; 1 carrot (threaded with skewer, cut into 8 equal parts, carved into fishnet shape); 100 g flour (mixed with egg to form batter); 1500 g (actual consumption 150 g) peanut oil; 5 g salt; 2 g MSG; 1 g pepper powder; 20 g cooking wine; 10 g ginger (crushed, juice extracted with cooking wine); 10 g scallion (crushed, juice extracted with cooking wine)

A creative Hunan-style dish made with grass carp and oven-roasted, featuring a crispy exterior, tender interior, and a rich roasted aroma.

1h 15m

Easy

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Ingredients

fresh grass carp (scaled, gutted from belly and washed) 1 (approx 750 g)

pork fat (diced) 50 g

cooked ham (diced) 25 g

soaked winter mushroom (diced) 10 g

winter bamboo shoots (diced) 20 g

fresh tofu skin 1

carrot (threaded with skewer, cut into 8 equal parts, carved into fishnet shape) 1

flour (mixed with egg to form batter) 100 g

peanut oil 1500 g (actual consumption 150 g)

salt 5 g

MSG 2 g

pepper powder 1 g

cooking wine 20 g

ginger (crushed, juice extracted with cooking wine) 10 g

scallion (crushed, juice extracted with cooking wine) 10 g

Instructions

Ingredient prep

Crush scallion and ginger, extract juice with cooking wine. Thread carrot with a skewer, cut into 8 equal parts. Carve into fishnet shape with a knife, soak in salt water briefly, then slice open and set aside. Scale fish, gut from belly and wash. Score fish body with cross-shaped cuts, add salt, MSG, scallion-ginger juice, pepper powder, and marinate.

Filling preparation and stuffing fish

Dice pork fat, ham, winter mushroom, and winter bamboo shoots. Stir-fry in oil, season with salt, MSG, and pepper, then cool and stuff into fish cavity.

Wrapping and baking

Lay tofu skin flat. Mix flour and egg into batter, spread evenly on tofu skin. Place fish on top, wrap fish with tofu skin maintaining whole fish shape. Place in electric oven, set temperature to 230°C, bake for 45 minutes.