Suzhou Deep-Fried Fish Recipe |
Ingredients: Serves 4 |
2 small pomfret (or carp about 600g) 2 stalks scallion 3 slices ginger Seasonings A: 3 tablespoons soy sauce 1 tablespoon wine Seasonings B: 1 stalk scallion 1 star anise 2 tablespoons soy sauce 3 tablespoons sugar ¼ cup water 1 teaspoon five spice powder ½ tablespoon sesame oil |
Method: Rinse and wipe dry the pomfret, slice diagonally into large pieces. Crush scallion and star anise with 1 tablespoon of oil, add seasonings B, bring to a boil. Divide fish into two parts, deep-fry them separately until browned. Reheat oil, deep-fry fish again over high heat until very crispy. Remove and soak in seasonings B sauce. Rotate the wok to soak the fish slices evenly. It tastes better when serve cold. |
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