Chinese crispy fish pieces – Yu Xiang Su Yu Piang

Ingredients for 2 servings:

• 250 g fish fillet(s), white, fresh or frozen, (e.g. red snapper)
• 1 pinch of salt
• 1 tsp lemon juice, fresh
• 2 tbsp rice wine (Arak Masak)
• 20 g leek, only the green part
• 15 g fresh ginger
• 2 medium-sized garlic cloves, fresh
• 1 Pepper, red, long, mild
• 8 tbsp tomato juice
• 1 tbsp chili sauce (spring roll sauce, Chinese, sweet and sour)
• 1 tbsp light fish sauce (e.g. kecap ikan “King Lobster”)
• 1 tsp tapioca flour
• 2 tbsp rice wine (Arak Masak)
• 1 pinch(s) black pepper, from the mill
• 1 egg(s), size M
• 1 tbsp sugar, white, fine
• 1 tbsp rice wine vinegar, light, mild, China
• 1 tsp soy sauce, light
• 35 g tapioca flour
• 1 tbsp rice wine (Arak Masak)
• 250 g frying oil
• n. B. Mung bean sprouts, fresh

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Pictured here as a menu with flower rice and fresh pineapple chunks. Recipe from Western cuisine, China.

Pat the fresh or thawed fish fillet dry with kitchen paper. Cut into pieces approximately 2 x 4 cm. Dissolve the salt in the rice wine, add the lime juice, and marinate the fish pieces. For the sauce, clean the leek, fresh ginger, fresh garlic, and chili peppers, then finely chop with a cleaver and set aside. Mix the remaining ingredients and set aside. For the batter, crack the eggs and mix with the remaining ingredients until smooth. The batter should have a honey-like, runny consistency. Depending on the flour’s ability to swell, add a little more flour or rice wine. Heat a wok with 2 tablespoons of the oil, add the solid ingredients to the sauce, and stir-fry for 1 minute. Deglaze with the liquid ingredients and simmer for 1 minute. Reduce heat to low and keep warm with the lid on. Heat the oil in a wok (or a 24 cm frying pan) to 190 degrees Celsius. Dip the fish pieces in the egg mixture and fry in batches until golden brown. Remove with a slotted spoon and dry on kitchen paper. Transfer the fish pieces to the prepared serving dishes, garnish, pour the sauce over the sides (not as shown in the picture), and serve warm.