Fish Slices in Light Sauce
Tender fish fillets are quickly fried then coated with a savory sauce. This delicate Shandong dish features a silky texture and clean flavors.
Ingredients
13 items- Grass carp fillet 10 oz (300g)
- Salt 2 teaspoons
- Shaoxing wine 4 teaspoons
- Egg white 1
- Cornstarch 3 tablespoons
- Broth or water 2 tablespoons
- White pepper 1/2 teaspoon
- Vegetable oil 2 cups (500ml)
- Scallion (minced) 1 tablespoon
- Ginger (minced) 1 tablespoon
- Bamboo shoots (sliced) 1/4 cup
- Dried wood ear mushrooms (rehydrated) 1/4 cup
- Sesame oil 1 teaspoon
Nutrition
Steps （6 steps）
Debone and skin the grass carp fillet, slice into 0.3cm thick pieces. Rinse in cold water until the slices turn white, then drain well.
Add 1 tsp salt, 2 tsp wine, egg white, and 2 tbsp cornstarch to fish. Mix with hands until sticky, marinate for 10 minutes.
In a small bowl, combine 2 tbsp broth, 1 tsp salt, 1/2 tsp white pepper, 2 tsp wine, and 1 tbsp cornstarch mixed with equal water. Set aside.
Heat 2 cups oil in a wok to 280°F (140°C). Add fish slices one by one, gently stir with chopsticks, cook about 40 seconds until white and floating. Remove and drain.
Leave 1 tbsp oil in the wok, heat over medium. Sauté scallion and ginger until fragrant. Add bamboo shoots and wood ear, stir-fry 1 minute.
Stir the sauce again, pour into the wok. Cook over medium until it thickens and bubbles. Return fish, quickly toss 10 seconds to coat. Drizzle sesame oil for sheen.
Tips
Rinsing the fish ensures whiteness. Avoid overheating the oil to keep fish tender. The sauce should coat but not be too thick.
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