Shangrao fried fish

Shàngráo Chǎo Yú is a specialty from Shangrao, Jiangxi, where fresh fish fillets are quickly stir-fried with pickled vegetables and chilies. The dish balances the delicate sweetness of fish with the tanginess of pickled mustard greens and the heat of chilies. It is a masterclass in Jiangxi's approach to balancing flavors.

食材清单

• 400 g white fish fillet (cut into pieces)
• 50 g pickled mustard greens (rinsed and diced)
• 3 fresh red chilies (sliced)
• 3 cloves garlic (minced)
• 1 thumb ginger (julienned)
• 2 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tsp cooking wine
• 1 tsp sugar
• Starch slurry: 1 tsp cornstarch + 2 tsp water

制作步骤

1. 1. Wash and cut Shangrao fried fish, marinate with salt and cooking wine for 10 minutes
2. 2. Coat with dry starch or batter
3. 3. Pour enough oil into the pot and heat until 60% hot
4. 4. Add Shangrao fried fish piece by piece and fry over medium heat until golden brown and take out.
5. 5. Increase the oil temperature to 80% and fry again for 30 seconds until crispy.
6. 6. Remove and drain the oil, then serve on a plate