【jiangsu】squirrel Yellow Croaker

Name: 【jiangsu】squirrel Yellow Croaker
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 165g Yellow croaker; 17g Haricot vert; 60g ketchup; 600g Canola oil; 50g Corn flour; 1 tsp salt; 2g ginger; 3g Chopped green onions; 7g garlic; 20g granulated sugar; 1 tablespoon Cooking Wine; 1 tablespoon Fish sauce; 1/2 tsp Five spice powder

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

The New Year is coming soon, I believe you will be busy at the Spring Festival family banquet too! In our reunion banquet, we must have fish, which means "surplus every year"; besides, there will be yellow croaker, hairtail, smoked fish and other fish delicacies.
In addition, there has always been a famous dish called "Squirrel Mandarin Fish" in our Jiangsu and Zhejiang provinces, which is sweet and sour and delicious; it's just a little troublesome to make at home, and most people want to eat it in restaurants.
I want to learn how to do it once. I didn’t buy mandarin fish because I was worried about failure. I used a small yellow croaker at home to practice it. Haha: Because the yellow croaker is so small, it seems that the fish is not visible after being fried, even the bones are crispy. The appearance of the slag is naturally affected; in order to make this dish, I also borrowed an old-fashioned iron pan to fry the fish; although the operation is a bit complicated, the taste is really great~~~"

【jiangsu】squirrel Yellow Croaker

1. Prepare relevant ingredients: shallot, fragrant, minced garlic and spare

2. Wash the yellow croaker after removing the scales, gills and internal organs. Cut the fin on the side of the fish with a straight knife about 3 cm to the bone

3. Then put the knife flat and cut about 2.5 cm diagonally

4. Use the above method to cross the sides of the fish body with knives

5. Use 1 teaspoon of salt, 1/2 teaspoon of white sugar, 1 tablespoon of cooking wine, 1 tablespoon of fish sauce and 1/2 tablespoon of white pepper, all over the fish body and marinate for 10 minutes

6. Put the green beans in the microwave on high heat for 2 minutes, then mix the cornstarch and appropriate amount of water to a thick cornstarch paste

7. At the same time, pour 600 grams of canola oil into the wok and heat it over high heat

8. Lift the tail of the fish and wrap it in the cornstarch paste and cover it evenly

9. When the oil is 70% hot, lift the tail of the fish with one hand and the spatula with the other, and gently slide the fish into the oil pan

10. Put the fish in the pot, push the tail of the fish with a spatula with your left hand to make the body of the fish semi-circular, and continue to pour the hot oil on the fish with the spatula on the right

11. Until the surface of the fish becomes golden and crispy, remove the fish and put the tail up into the dish

12. In another frying pan, sauté the scallion, ginger, garlic, add a little water, sugar and 1 pinch of salt to boil, add tomato sauce and mix thoroughly

13. Pour in a little newly-tuned starch paste to form a thick gorgon sauce, add green peas and stir-fry until the heat

14. Pour the tomato juice on the fried yellow croaker.

Tips:
1. Yellow croaker is best to choose a larger fish. It will look good when it is fried. I have no experience. Too small will affect the appearance.
2. The flower knife of the fish body is staggered on both sides, it is not easy to break, and the pattern of the fried flower is also beautiful
3. Heat the oil to about 50% hot, and then hang the fish paste. After the paste is finished, the temperature of the oil is just right to fry the fish.
4. The oil temperature of fried fish should be high, so that it is easy to shape
5. This dish is ready to eat immediately, the taste is the best