Chinese Lemon Fish
Ingreients
- White fish fillet* 800g (cut into bite-sized pieces)
- 1 1/2 cups soft flour (all-purpose flour)
- vegetable oil for frying
- 1 teaspoon sesame seeds
- Slices of green onion (green onion) for serving
Marinade:
- 2 tablespoons soy sauce
- 1 tablespoon Chinese Shaoxing wine
-
1 egg white
Lemon
sauce: - 1/4 cup chicken or fish broth
- 1 tablespoon soy sauce
- 4 tablespoons sugar
- 1/4 finely grated lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon vegetable oil
- 1 clove of garlic (finely grated)
- Dissolve 2 teaspoons cornstarch in 2 tablespoons water
Chinese Lemon Fish
steps
step 1
To make the marinade, combine soy sauce, Shaoxing wine, and egg whites in a large bowl. Add the white fish and mix until well combined. Set aside.
Step 2
For the lemon sauce, mix the dashi stock, soy sauce, and sugar. In a separate bowl, mix together the zest and lemon juice. Heat oil and garlic in a small saucepan over medium heat. Cook for about 10 seconds or until fragrant, then add the soup. Cook for 2 to 3 minutes or until sugar dissolves.
Step 3
Add lemon juice and zest. Simmer for another 30 seconds, then add the cornstarch mixture. Cook for an additional 30 seconds or until sauce thickens slightly. Let it cool down.
Step 4
Place the flour in a large tray or bowl. Add half of the fish fillets and be sure to add the marinade as well. Using your hands, pat and press the marinade and flour around the fish, creating a rough layer.
Step 5
Pour about 1/3 of the vegetable oil into a wok or pot and heat over high heat. The oil is hot enough for frying at 165°C/325°F, and a wooden spoon dipped in oil will vigorously form small bubbles. Shake excess flour from the fish fillets and carefully add to the oil. Cook the fish for about 3 minutes or until golden brown and cooked through. Drain on kitchen paper. Continue with remaining fish fillets and flour.
Step 6
To serve, place the fish fillets on a plate. Drizzle with lemon sauce and sprinkle with sesame seeds and green onions.