Soft-Fried Fish with Pearl Lotus Root
Tender fish fillets and crisp lotus root are bathed in a glossy sweet-sour sauce, with lotus seeds resembling pearls—an elegant, flavorful dish.
Ingredients
17 items- Grass carp belly or sea bass fillet 300g
- Lotus root 150g
- Lotus seeds (deskinned) 50g
- Egg white 1
- Shaoxing wine or rice wine 1 tbsp
- Salt 1/2 tsp
- White pepper 1/4 tsp
- Cornstarch 1 tbsp
- Ginger 10g
- Garlic 2 cloves
- Clear broth or water 100ml
- Sugar 1.5 tbsp
- Rice vinegar 1 tbsp
- Light soy sauce 2 tsp
- Cornstarch slurry 1 tbsp
- Cooking oil as needed
- Sesame oil 1 tsp
Nutrition
Steps （8 steps）
Marinate fish slices with wine, 1/4 tsp salt, white pepper, egg white and cornstarch for 15 minutes.
Blanch lotus root in boiling water for 1 minute, drain and cool. Cook lotus seeds until soft; drain.
Mix broth, sugar, vinegar, soy sauce, remaining salt and slurry to make the sauce.
Heat oil in wok to 120°C (250°F) over medium heat. Gently slide fish in and stir until white, about 1 minute. Remove and drain.
Leave 1 tbsp oil in wok, sauté ginger and garlic over medium heat for 15 seconds until fragrant.
Turn to high, add lotus root and seeds, stir-fry 30 seconds. Pour in sauce, bring to boil and cook until thick and glossy.
Return fish immediately, toss quickly to coat, drizzle sesame oil, stir 15 seconds.
Plate and garnish with scallions or goji berries.
Tips
Marinate fish well for tenderness. Keep oil temperature moderate; do not overcook fish. Adjust sweet-sour balance to taste; keep the sauce lightly thickened.
You May Also Like
More recipes you might enjoy
Shao Mai (Steamed Pork and Shrimp Dumplings)
Shao Mai are classic Chinese steamed dumplings with thin wrappers encasing a savory filling of pork and shrimp. The open-top design showcases the juicy filling, making every bite a heavenly treat. Served with black vinegar and ginger, they are a must-order dim sum item.
Oil-Braised Prawns
A classic Shandong dish featuring fresh prawns braised in oil and sauce until gleaming red, tender, and coated with a savory-sweet glaze. The rich shrimp oil and aromatic sauce make it an irresistible centerpiece for festive meals.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.