Chinese · Dinner
Crispy Fried Fish Slices
Thin white fish fillet slices are marinated in Shaoxing wine and white pepper, coated in a cornstarch batter, and double-fried until the crust turns pale gold and shatters on the bite. Served with a scallion-ginger dip and lime wedge.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
478Calories
39.8gProtein
22.3gFat
24.6gCarbs
0.6gSugar
0.9gFiber
1120mgSodium
109mgChol
2.9gSat Fat
560mgPotassium
45mgCalcium
1.8mgIron
2.4mcgVitamin B12
8mgVitamin C
protein-rich
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice the white fish fillet into thin strips and pat dry with paper towel to remove surface moisture.
2
Marinate
Toss fish strips in a bowl with Shaoxing wine, white pepper, salt, and grated ginger; let sit 15 minutes.
3
Dredge
Whisk egg white lightly, coat marinated fish strips in it, then toss in cornstarch and flour mixture until evenly covered.
4
Fry
Heat vegetable oil in a wok to 350°F (175°C); fry fish strips in batches for 2 minutes until coating sets pale golden.
5
Fry
Return oil to 375°F (190C), fry fish again for 1 to 2 minutes until deep golden and crackling audibly when tapped.
6
Plate
Pile crispy fish on a plate, scatter thinly sliced scallion and julienned ginger mixed with light soy sauce alongside, serve with lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2 tbsp2 tbsp Shaoxing wine
- 1/2 tsp1/2 tsp white pepper
- 1 tsp1 tsp salt
- 2 tsp2 tsp ginger
- 2/3 cup86g cornstarch
- 2 tbsp2 tbsp all-purpose flour
- 22 egg white
- 4 cups960ml vegetable oil, for deep-frying
- 22 scallion
- 2 tsp2 tsp light soy sauce
- 22 lime wedge
