Mandarin Fish Drenched in Pickle Sauce with Rattan Pepper ── Private Kitchen of "fish Kitchen"
1.
Ingredients: Mandarin fish: one piece (about 600g) Ingredients: *50g fresh rattan pepper, 150ml Korean kimchi juice, 10ml fish sauce, 10ml rice wine, 1 egg white, 300ml vegetable oil, 10g ginger, 1 coriander, appropriate amount of starch, A moderate amount of salt. Mandarin fish is also known as sweet-scented osmanthus; if you can't buy fresh rattan pepper, you can use dried rattan pepper instead, if you can't buy dried rattan pepper, then you must not be a qualified foodie, use Sichuan pepper.
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Tips: When buying fish, tell the fish stall aunt to separate the main bone from the meat and keep the head and tail. Because the two pieces of main meat will be sliced later, and the other parts do not need to be sliced.
3.
Pretreatment of ingredients: marinate fish heads, tails, fish bones and belly with salt, rice wine, and ginger slices for 10 minutes; Tips: fish dorsal fins have hard thorns, be very careful, and it is best to wear gloves , So as not to scratch your hands.
4.
2Cut off the belly (thin part) of two pieces of main meat, save the thick part, and cut the thick part into thin fish fillets. Marinate with a little salt, rice wine, ginger slices, and egg white for 10 minutes; Tip: Because the sliced meat will eventually be poured with kimchi juice, do not add too much salt when marinating, just a little bit.
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Method: Pour vegetable oil into a wok and heat it up;
6.
When the oil temperature reaches 8-9% hot, add mixed meat such as fish head, fish tail, and fish belly, and deep-fry at medium temperature until fully cooked. Tips: The belly and tail are thin, so remove the oil first. Finally, fish out the head.
7.
Put the head and tail of the fish on a plate to form a fish shape, and place the belly of the fish in the middle;
8.
When the temperature of the oil drops slightly to 70-80% hot, quickly add the sliced fish in batches; Tips: Don't put it in the oil pan at one time, it will be difficult to separate, and the fish will stick to the bottom; Dial a little less at one time, and then quickly dial the next batch after confirming that there is no sticking. The entire fillet time should be controlled within two to three seconds.
9.
After the fillet is finished, count 8 times silently, which is 8 seconds. Tips: During the silent counting process, use chopsticks to gently pick up the fish fillets to make them evenly heated. At this time, it must be a low fire. The oil must not boil. Use 70% to 80% of the hot oil to cook the fish fillets instead of deep-frying them. More than 8 seconds, the sliced meat must be old.
10.
Count to 8 seconds, quickly pick up the fish fillets with a spoon, and drain the oil; Tip: Don't think about whether the fish is cooked at this time. If you think about it, the fish will not be tender. At this time, I'd rather make a little bit, because there will be two drenching and oiling processes later, which is enough to drench the cooked fish fillets.
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Put the drained fish fillets on a plate and cover the middle part of the fish;
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Pour out most of the oil in the pot, leaving only a little hot oil, add most of the kimchi juice, drizzle in the fish sauce, and cook on medium heat for about 1-2 minutes;
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At the same time, add a little reserved kimchi juice to dry starch, mix thoroughly into wet starch, pour the kimchi juice into the pot to thicken the kimchi juice; Tip: Why not adjust the starch with water? Use kimchi juice to avoid diluting the strong flavor of kimchi.
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When half of the kimchi juice is left in the pot, turn off the heat and pour the kimchi juice evenly on the middle part of the fish fillet;
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Wash the pan, add a proper amount of oil, and fry the fresh rattan pepper until it crackles, turn off the heat; Tips: The fresh rattan pepper will burst open at high temperature because the pepper grains are closed, please pay attention to safety.
16.
Pour the vine pepper oil on the pre-installed fish, and pour it from beginning to end. Tips: If you don't like numbness, just skim the vine pepper and just drizzle the oil. After the vine pepper is topped, it will have a strong numb taste when eaten in the mouth, and only the vine pepper oil will be numb and less numb.
17.
The fresh and sour taste of kimchi makes the flavor of mandarin fish unique. At this time, it is a good delicacy without topping the vine pepper, but the kimchi is topped after all, and there is no complete fusion medium between the kimchi and the fish. The hot vine pepper oil is the best fusion, and the unique hemp fragrance gives the fish a more level of taste experience based on the fresh fragrance.
18.
The feeling of eating this dish is: numb on the tip of the tongue, tender in the mouth, and fresh in the heart.... You must remember to keep the head and tail of the fish, keep it, this is more than every year!
