Hong Zao Fried Fish Dates (Red Yeast Rice Fish Balls)
A traditional Fujian delicacy, fish marinated in red yeast rice, fried till crispy outside and tender inside, with a rich wine aroma. Irresistible.
Ingredients
12 items- Fish fillet (grass carp or sea bass) 300g (10.5 oz)
- Red yeast rice (hong zao) 3 tbsp (45g)
- Cooking wine 1 tbsp (15ml)
- Ginger 1 tsp (5g)
- Salt 1/2 tsp (3g)
- Sugar 1 tsp (4g)
- Egg 1
- All-purpose flour 50g (1/3 cup)
- Starch (potato or corn) 50g (1/3 cup)
- Baking powder 1/2 tsp (2g)
- Water 50ml (3 tbsp + 1 tsp)
- Oil for frying 500ml (2 cups)
Nutrition
Steps （10 steps）
Pat the fish fillet dry with paper towels and cut into 3cm cubes. Place in a bowl.
Add red yeast rice, cooking wine, ginger, salt and sugar. Mix well with your hands to coat each piece. Cover and refrigerate for 20 minutes to marinate.
Prepare batter: In a bowl, whisk the egg. Add flour, starch, baking powder and water. Stir until smooth with no lumps. Let rest for 10 minutes.
Place the marinated fish pieces into the batter. Gently toss to coat evenly without overmixing.
Pour enough oil into a deep pot. Heat over high heat to 180°C (350°F), then reduce to medium heat.
Carefully drop the battered fish pieces one by one into the oil. Fry over medium heat for about 3 minutes until light golden and set. Remove with a slotted spoon and drain.
Increase the oil temperature to 200°C (400°F). Return all fried fish pieces to the oil and fry for another 1-2 minutes until golden brown and crispy. Drain on paper towels.
Place the fried fish dates on paper towels to absorb excess oil.
Arrange on a plate. Serve with sweet chili sauce or sprinkle with pepper-salt.
Enjoy immediately while hot and crispy.
Tips
1. Red yeast rice is salty, so use salt sparingly. 2. Longer marinating enhances flavor, but do not exceed 1 hour to prevent oversalting. 3. Control oil temperature: first fry sets the batter, second fry ensures crispiness. 4. Batter should be neither too thin (won’t coat) nor too thick (heavy texture). 5. Alternatively, air-fry at 180°C for 10 minutes, flip and cook 5 more minutes.
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