Pat the fish dry with a paper towel on both sides. Rub Shaoxing wine all over the fish. Salt and pepper the fish and gently massage.
Sift the cornstarch before dredging the fish on both sides to get a uniform, light coating.
Heat oil over high heat and add the fish in. Cook the fish for at least 5 to 6 minutes. Make sure the side fins, tails and head are fried evenly. Scoop the fish and let it rest.
Next, in a small bowl, mix 2 tablespoons of hot water with sugar, soy sauce and Shaoxing wine. Remove the excess oil and only leaves about 3 tablespoons of oil. Pour the sauce mixture in together and stir it till it comes to a boil. Then turn off the heat.
Pour the sauce evenly over the fish and topped off with finely julienned scallion and chopped cilantro.
Ingredients
Directions
Pat the fish dry with a paper towel on both sides. Rub Shaoxing wine all over the fish. Salt and pepper the fish and gently massage.
Sift the cornstarch before dredging the fish on both sides to get a uniform, light coating.
Heat oil over high heat and add the fish in. Cook the fish for at least 5 to 6 minutes. Make sure the side fins, tails and head are fried evenly. Scoop the fish and let it rest.
Next, in a small bowl, mix 2 tablespoons of hot water with sugar, soy sauce and Shaoxing wine. Remove the excess oil and only leaves about 3 tablespoons of oil. Pour the sauce mixture in together and stir it till it comes to a boil. Then turn off the heat.
Pour the sauce evenly over the fish and topped off with finely julienned scallion and chopped cilantro.
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