Orange Juice Jiali Fish
The refreshing orange aroma blends perfectly with tender fish fillets. Sweet and sour, golden and enticing, this is a summer appetizer delight.
Ingredients
11 items- Jiali fish (or sea bass) 300 g
- Orange juice 100 ml
- White sugar 1 tbsp
- White vinegar 1/2 tbsp
- Salt 1/2 tsp
- Cooking wine 1 tbsp
- Ground white pepper a pinch
- Cornstarch 1 tbsp + 1 tsp
- Garlic 2 cloves
- Vegetable oil 2 tbsp
- Lime half
Nutrition
Steps （6 steps）
Clean the Jiali fish, remove bones and slice into 0.5cm thick pieces. Mix with cooking wine, salt, white pepper, and 1 tbsp cornstarch. Marinate for 10 minutes.
In a small bowl, combine orange juice, sugar, white vinegar, 1 tsp cornstarch and a little water. Stir into a smooth sauce.
Heat oil in a non-stick pan over medium heat until moderately hot. Lay the fish slices flat, fry for 2 minutes until golden on the bottom, flip and fry another 1 minute until both sides are crispy and golden.
In another pan, sauté minced garlic over low heat for about 30 seconds until fragrant. Pour in the orange sauce, increase to medium heat and cook until it bubbles and thickens enough to coat the back of a spoon.
Return the fried fish slices to the sauce, quickly toss to coat evenly, about 15 seconds, then turn off the heat.
Plate, garnish if desired, and serve immediately.
Tips
Avoid turning the fish too often while frying; wait until the bottom is set before flipping to keep the slices intact. Fresh orange juice yields the best flavor.
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