Spicy Fish Cutlet
Appetizer
Difficulty
Ingredients
| 400 g | Grass carp |
調味料
| Marinade: (fish) | |
| 3 | Star anise |
| 2 pc | Cinnamon (5 cm length) |
| 1/2 tsp | Salt |
| 1 tsp | Sugar |
| each 1/2 Tbsp | Light and dark soya sauce |
| 1 Tbsp | Ginger juice |
| a little | Sesame oil and pepper |
Sauces
| (A) | |
| 2 slices | Ginger (lightly crushed) |
| 1 stalk | Spring onion (lightly crushed) |
| 2 Tbsp | Shaoshing wine |
| (B) | |
| 1/2 cup | Water |
| each 1 Tbsp | Light and dark soya sauce |
| 1 Tbsp | Shaoshing wine |
| 1 tsp | Brown vinegar |
| 2 Tbsp | Sugar |
Methods
- Clean and rinse grass carp, wipe dry and chop into 2 cm thick pieces. Mix with marinade and set aside for 30 minutes.
- Heat 1/2 wok of oil, drain fish from marinade, deep-fry in hot oil until cooked with a golden brown colour, remove and drain well.
- Heat 1 tablespoon oil, saute ginger and spring onion until fragrant, sprinkle in Shaoshing wine and add sauce (B), bring to the boil, then lower the heat to simmer until sauce is well flavoured.
- Add fish pieces to the sauce and fry until well coated.
- Sprinkle a little sesame oil over, mix well together and remove to cool. Serve as hors d'oeuvre.
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