Yellow Croaker with Silver Thread Noodles
Crispy yellow croaker served atop silky vermicelli, with an artistic presentation that delights both the eyes and the palate.
Ingredients
12 items- Yellow croaker 1 (about 500g)
- Mung bean vermicelli 50g
- Ginger 1 piece (15g)
- Spring onion 2 stalks
- Cooking wine 2 tbsp (30ml)
- Salt 1 tsp (5g)
- White pepper 1/2 tsp (2g)
- Cornstarch 3 tbsp (45g)
- Cooking oil 500ml (50ml consumed)
- Light soy sauce 1 tbsp (15ml)
- Chicken bouillon 1/2 tsp (2g)
- Green and red bell peppers half each
Nutrition
Steps （6 steps）
Score the fish deeply on both sides, rub with cooking wine, salt, white pepper, ginger and spring onion. Marinate for 15 minutes.
Drain soaked vermicelli, season with salt and chicken bouillon. Julienne bell peppers.
Pat the fish dry with paper towels, evenly coat with cornstarch including inside cuts.
Heat oil to 180°C (350°F). Lower fish by tail into oil, fry until set then reduce heat to medium-low and cook 6-8 minutes until golden and crispy. Drain.
In a separate pan, heat 1 tbsp oil over medium heat, sauté spring onion until fragrant. Add vermicelli, light soy sauce and a little water, stir-fry until dry and fluffy. Arrange on plate.
Place fish on vermicelli, garnish with bell pepper strips. Serve with Sichuan pepper salt or sweet and sour sauce if desired.
Tips
Ensure even coating. Fry at high heat first then lower to achieve crispy exterior and moist interior. Do not add too much water when stir-frying vermicelli.
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