Gannan Stir-fried Fish
Gannan Stir-fried Fish is a traditional dish from Ganzhou, Jiangxi. The fish is crispy outside and tender inside, with a tangy and spicy flavor that stimulates the appetite.
Ingredients
13 items- Grass carp middle section 500g
- Cooking wine 1 tbsp
- Salt 1/2 tsp
- White pepper powder a pinch
- Ginger 3 slices
- Cornstarch 3 tbsp
- Garlic 3 cloves
- Dried chilies 6
- Scallions 2
- Soy sauce 2 tbsp
- Vinegar 1 tbsp
- Sugar 1 tsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
Wash 500g grass carp, cut into 3cm cubes. Add 1 tbsp cooking wine, 1/2 tsp salt, pinch white pepper, ginger slices. Mix and marinate 15 min.
Add 2 tbsp cornstarch to the fish; toss to coat each piece with a thin layer.
Mince garlic, ginger; cut dried chilies into sections; cut scallions. Mix soy sauce, vinegar, sugar, water, cornstarch for sauce.
Heat oil to 180°C over high; reduce to medium. Fry fish pieces 3 min until light golden. Drain.
Heat oil to 200°C over high. Refry all fish 30 sec until deep golden crispy. Drain.
Reserve little oil in wok over medium; sauté minced ginger, garlic, dried chilies 30 sec.
Turn high heat; add fish and scallions. Pour sauce around edge, stir-fry 20 sec to coat evenly.
When sauce thickens and glazes fish, remove immediately. Garnish with scallions.
Tips
Drain fish well before coating; double-frying ensures crispy exterior and tender interior; stir-fry quickly to maintain crispness; adjust sour-spicy balance to taste.
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