Fried Toona Fish (Toona sinensis)
A spring-exclusive treat: tender Chinese toon shoots coated in crispy batter and deep-fried to golden fish shapes. Crispy, fragrant, and bursting with spring flavor.
Ingredients
8 items- Chinese toon shoots (Toona sinensis) 200 g
- All-purpose flour 80 g
- Egg 1
- Water 100 ml (approx.)
- Salt 3 g
- Sichuan pepper powder 2 g
- Vegetable oil as needed
- Baking powder 2 g
Nutrition
Steps （8 steps）
Blanch the toon shoots in boiling water for 30 seconds, then drain and plunge into cold water. Squeeze out excess water and set aside.
In a bowl, combine flour, baking powder, salt, and Sichuan pepper. Add egg and gradually pour in water while stirring to form a smooth, flowing batter.
One by one, dip the blanched toon shoots into the batter, turning them with chopsticks to coat evenly with a thin layer.
Pour enough oil into a wok and heat over medium heat to 170°C (340°F). The oil is ready when bubbles rise around a chopstick inserted.
Gently add the battered toon shoots one by one. Fry over medium-low heat until pale golden, about 1 minute. Remove and drain.
Turn heat to high and heat oil to 200°C (390°F). Return all toon shoots and fry for 30 seconds until deep golden and crispy. Remove immediately.
Drain on paper towels to absorb excess oil. Arrange the toon 'fish' on a serving plate.
Sprinkle with Sichuan pepper salt or chili powder while hot. Serve immediately for the best crispness.
Tips
Choose purple-tipped tender shoots for best flavor. Blanching removes bitterness and sets the color. Keep batter thin; double-frying ensures ultimate crispiness. Best enjoyed fresh and hot.
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