🐟 The secret to frying fish, Chinese Style (椒鹽龍利魚)

By Made With Lau · 30 min

Ingredients

Instructions

1. Trim the tail and fins from the fish, and descale it with a small knife if needed. Rinse the fish in cold water, then cut it into 1-inch fillets (about 6 pieces).
2. Put the fish in a bowl with the white pepper, salt and two-thirds of the minced ginger. Mix well. Reserve the rest of the ginger for later.
3. In a separate bowl, mix the salt, garlic salt, five spice powder and white pepper.
4. Add the egg yolk to the fish and mix with your hands until every piece is coated. Spread the cornstarch on a plate and roll each piece in it, covering all sides.
5. Heat the wok on high, add enough oil to cover the fish, and heat it to 300°F (149°C). Give each piece a gentle squeeze, lower it into the oil close to the surface, and leave it for 20-30 seconds before moving it. Fry in batches until light yellow, about 4 minutes. Drain with a spider strainer or slotted spatula.
6. Raise the heat to high and bring the oil to 400°F (205°C). Fry the fish again in batches until golden, less than a minute, then drain on a plate.
7. Heat a clean wok or pan on high and add oil. Stir-fry the garlic, reserved ginger and chili for 10-20 seconds, then the red onion for 5-10 seconds, then the green onion for 10-15 seconds.
8. Lower the heat to medium, add the fried fish and toss gently for 15-20 seconds. Gradually sprinkle in the salt and pepper mix while tossing gently, tasting as you go so it is not too salty. Add the cooking wine, mix, turn off the heat and serve.

Summarized from Made With Lau's video. Watch it for the details.

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