Grasp-Fried Fish Slices (Zhuachao Fish Slices)
Golden and crispy on the outside, tender inside with a sweet and sour sauce. A classic Beijing dish named by Empress Dowager Cixi, meaning 'appetizing'.
Ingredients
16 items- Grass carp fillet 300g
- Egg 1
- Cooking wine 1 tbsp
- Salt 1/2 tsp
- White pepper powder a pinch
- Flour 2 tbsp
- Cornstarch 2 tbsp
- Cooking oil 500 ml
- Ketchup 3 tbsp
- Sugar 2 tbsp
- Vinegar 1 tbsp
- Soy sauce 1 tsp
- Water starch 1 tbsp
- Ginger 1 small piece
- Garlic 3 cloves
- Green onion 2 stalks
Nutrition
Steps （8 steps）
Pat the fish slices dry with paper towels. Place in a bowl and add egg white, salt, white pepper, and cooking wine. Mix well and marinate for 15 minutes.
In another bowl, mix flour and cornstarch. Gradually add water and stir until a smooth batter forms. The consistency should coat the fish slices easily.
In a wok, heat oil over medium heat to 180°C (350°F). Coat each fish slice in batter and gently slide into the oil. Fry for about 1 minute until pale golden, then remove.
Increase oil temperature to 190°C (375°F). Return all fish slices to the wok and fry for another 30 seconds until golden brown and crispy. Drain on paper towels.
In a small bowl, mix ketchup, sugar, vinegar, soy sauce, and a little water to make the sweet and sour sauce. Prepare water starch separately.
Leave about 1 tbsp oil in the wok. Heat over medium heat, sauté minced ginger and garlic until fragrant. Pour in the sauce and bring to a boil. Stir in water starch to thicken until the sauce coats the back of a spoon.
Immediately add the fried fish slices, increase heat to high, and toss quickly 5-6 times to evenly coat each slice with the sauce. Sprinkle chopped green onions on top.
Transfer to a serving plate and serve immediately.
Tips
The second frying is crucial for maintaining crispiness; do not skip it. Adjust the sweet-sour balance to taste. Do not slice the fish too thin, or they will become dry and hard after frying.
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