Total Steps
3
Ingredients
16
Tools Needed
2
Ingredients
- 2 Spring onions (for garnish)
- 1 teaspoon Sesame oil
- leaves fresh coriander
- 1 teaspoon Caster sugar
- 2 Fresh red chillies, halved, seeded and cut into fine shreds
- 2 Spring onions, cut into 1cm diagonal slices
- 150 ml Fish stock(optional)
- 1 teaspoon Chilli sauce
- 3 tablespoons Yellow bean sauce
- 2 tablespoons Shaoxing rice wine(optional)
- fresh root ginger, peeled and cut into fine shreds
- 2-4 cloves garlic, peeled and cut into fine shreds
- 1 tablespoon Cornflour
- 1 tablespoon Flour
- 300 ml Groundnut oil
- 1 whole firm fish (e.g., red snapper, sea bass, grey mullet)
Instructions
Step 1
Prepare the fish, remove any <a href="/technique/RJ5G856C/scale">scales</a> and <a href="/technique/5QXTWXH3/score">score</a> both sides with two <a href="/technique/VYSXFJY6/diagonal-cut">diagonal cuts</a> towards the <a href="/technique/HVQ6M73G/bone">bone.</a> <a href="/technique/RF7SRX43/dry">Dry</a> the fish well on a cloth or paper. <a href="/technique/XZFHRHHF/heat">Heat</a> a <a href="/technique/HHMRLM85/wok">wok</a> and slowly pour in the oil down the sides. When hot, <a href="/technique/DPSVTKVY/salt">salt</a> and <a href="/technique/LTNN8R88/roll">roll</a> the fish in flour. Put the fish in the oil to <a href="/technique/NZ2LK8CC/fry">fry</a> for about 4 minutes on each side until golden. While the fish is <a href="/technique/NZ2LK8CC/frying">frying</a>, <a href="/technique/7S3QCKWK/mix">mix</a> the cornflour with 2tbsps of water. Remove and drain the fish on absorbent paper. Pour off the <a href="/technique/NZ2LK8CC/frying">frying</a> oil, leaving about 1 tablespoonful. Add
Step 2
Pour in the stock and the cornflour paste, <a href="/technique/DRM2WPZ4/stir">stir</a> to the <a href="/technique/W7VKDJHH/boil">boil</a>, replace the fish and <a href="/technique/GFSF4J5F/simmer">simmer</a> gently for 5 minutes. Meanwhile, <a href="/technique/PXFDS2MB/trim">trim</a> the two spring onions and <a href="/technique/XZBDDD5G/cut">cut</a> the leaves into <a href="/technique/QMX3H88P/shred">shreds</a>, leaving them attached to the white of onion, put into <a href="/technique/RP8LCDPZ/iced">iced</a> water to curl. Remove the fish from the <a href="/technique/HHMRLM85/wok">wok</a>, add the <a href="/technique/3JDX2Q84/sliced">sliced</a> spring onion, chillies, sugar and sesame oil, <a href="/technique/GFSF4J5F/simmer">simmer</a> to <a href="/technique/H3TYV2MZ/reduce">reduce</a> to a lightly syrupy consistency. Return the fish to the <a href="/technique/HHMRLM85/wok">wok</a>, <a href="/technique/8QSP656T/baste">baste</a> with the sauce and <a href="/technique/XZFHRHHF/heat">he
Step 3
<a href="/technique/Y6MVNCHX/serve">Serve</a> <a href="/technique/HZXPVMNR/garnished">garnished</a> with the curled, drained spring onions and coriander leaves.