Baked Mandarin Fish with Flower Cut
A classic Shandong dish, this mandarin fish is scored and marinated, then baked golden and crispy. The tender flesh and flower-like shape make it a feast for eyes and palate.
Ingredients
10 items- Mandarin fish 1 (about 750g/1.65 lb)
- Salt 1 tsp
- Cooking wine (Shaoxing) 1 tbsp
- Scallion 2 segments
- Ginger 3 slices
- Sichuan peppercorns 10
- All-purpose flour 30g (about 1/4 cup)
- Eggs 2 large
- Breadcrumbs 50g (about 1/2 cup)
- Vegetable oil as needed
Nutrition
Steps （7 steps）
Scale and gut the fish, butterfly from the back, remove backbone to flatten. Score the flesh in a crosshatch pattern, deep to skin. Marinate with salt, wine, scallion, ginger, and Sichuan peppercorns for 15 minutes.
Pat the marinated fish dry with paper towels. Dredge both sides in flour, shaking off excess.
Beat the eggs. Dip the floured fish into egg wash, coating both sides completely.
Place the egg-coated fish on breadcrumbs; press firmly to coat both sides evenly with breadcrumbs.
Line a baking sheet with foil, brush with a thin layer of oil. Arrange fish flat on sheet, scored side up.
Preheat oven to 200°C/400°F. Bake on middle rack for 15 minutes until golden and crispy. Fish should flake easily with a fork.
Remove from oven, let cool slightly. Cut into strips, rearrange to fish shape on plate. Serve with salt & pepper or sweet chili sauce.
Tips
Make uniform scores for even cooking and presentation. Press breadcrumbs firmly for extra crispiness. Adjust baking time according to fish thickness.
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