Spicy Crispy Fish

Name: Spicy Crispy Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces carp; 2 tablespoons Cooking Wine; 2 tablespoons sesame oil; 2 tablespoons Pepper water; 15g fresh pepper; 9 Fresh red pepper; 1 tablespoon Pixian Doubanjiang; 1 tablespoon ketchup; 8g Green onions; 2 tablespoons Rice vinegar; 10g Sugar; Some salt; Some starch; 6g parsley; 4g ginger; 1 Egg white

by Susuai Food

5.0 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

[Jin Yu Man Tang has fish every year] This dish is based on two big carps. Commonly known as "red fish" and "happy fish", carp has the meanings of celebration, auspiciousness, victory, and success. The carp has a big belly and small ends. It looks exactly like a "Yuanbao" and also has the elegant name of "Yuanbaoyu". "Fish" is homonymous with the word "Yu", which is "More than in consecutive years" and "More than in auspicious celebration". It is also an auspicious meaning of "Every year there is fish and perfection". Therefore, every festive feast, carp is even more indispensable.
There are two carps in this dish, one of which is directly picked from the meat and made into a small golden ball with a texture of Q bomb, which means that the family is reunited, indicating that the whole hall is full of gold and jade; The fish fillets are fried under the blade to crispy and delicious fish fillets, and finally return to form a complete golden carp, which means a good harvest and abundance, indicating that there will be more than every year.
This [Jin Yu Man Tang has fish every year] tastes spicy and delicious, very smooth, the fish fillets are crispy on the outside and tender on the inside, and the fish balls are delicious and springy. It is really a star dish in the New Year's dishes. "

Spicy Crispy Fish

1. 1. Remove the scales and black film of a carp and wash it, cut off the head and tail and salt it for a while, and then coat it with a thin layer of starch. Put the oil in the pan to heat up, add the fish head and fish tail and fry them until golden and remove.

2. 2. Peel the fish into slices 0.5 cm thick and add salt to taste.

3. 3. Pour the cooking wine and white vinegar and stir well.

4. 4. Add sugar and pepper water soaked in advance, and continue to stir well.

5. 5. Pour in sesame oil, mix well, and then add starch to mix well.

6. 6. Pour in half of the egg white and marinate for 20 minutes. Heat and fry in the pan until golden brown.

7. 7. Take another carp from the fish body, remove the skin, remove the fish meat, chop it into fish paste, and add salt.

8. 8. Put the cooking wine and white vinegar and fully grasp it.

9. 9. Add sugar and pepper water soaked in advance, and continue to stir well.

10. 10. Pour in sesame oil and mix well, then add starch and stir well.

11. 11. Pour in half of the egg white and stir well, and chop the coriander, green onion, and ginger.

12. 12. Add coriander, green onion, and chopped ginger, mix well and marinate for 20 minutes. Heat oil in a pot.

13. 13. Use your hands to squeeze the fish paste into fish balls, fry them in the pan until golden and remove them, and put them on the plate with the fried fish fillets, fish heads and fish tails.