Chinese Crispy Fish Recipe

Chinese Crispy Fish Recipe
Chinese fish can be served a number of ways. Many authentic restaurants simply deep fry the entire fish whole, and then serve it on a platter without cutting it. I love eating the whole fish fried. However, for this recipe I chose to use fillets to make it simple and easy. Try this delicious crispy fish recipe and let me know what you think in the Chinese food forum. Enjoy!

4 dried wood or cloud ear mushrooms
¼ piece ginger
2 tsp. minced garlic
2 large carrots
8oz can sliced bamboo
4 green onions
1½ cups chicken broth
2 tbsp oyster sauce
2 tbsp soy sauce
2 tsp rice wine vinegar
½ tsp salt
¼ tsp white pepper
1 tsp sugar
1 tbsp cornstarch
2 tbsp peanut oil

4 firm fish fillets (flounder or other fish of your choice)
2 eggs
¾ cup cornstarch
¼ cup peanut oil

  1. Place the mushrooms in a bowl and fill it with hot water until the mushrooms are covered. Let them soak for 30 minutes.

  2. While the mushrooms are soaking, prepare the other vegetables. Remove the peel from the ginger, dice it into tiny pieces, and set it aside.

  3. Peel the carrots and slice them on a diagonal into thin pieces and set them aside.

  4. Open and drain the can of bamboo and set it aside.

  5. Rinse the green onions under cold water and dry them with paper towels. Then cut off and discard the base and about 1 inch from the top of each one. Cut the remaining stalks into small ½ inch pieces and set them aside.

  6. In a large cup or bowl, mix together the chicken broth, oyster sauce, soy sauce, vinegar, salt, pepper, and sugar. Set this sauce mixture aside.

  7. In another small cup, mix the cornstarch with just a little water to dissolve and set it aside.

  8. Once the mushrooms have soaked, remove them from the bowl and squeeze out the excess water. Then cut them into thin slices and set them aside.

  9. Begin to prepare the fish. In a large bowl, beat the eggs. Place the cornstarch on a plate or in another large bowl big enough to place the fish in.

  10. Rinse the fish fillets under cold water and then dry them with paper towels.

  11. Dip the fish in the egg, letting the excess run off, then place them in the cornstarch, coating both sides.

  12. Once all of the fish are in the cornstarch, in a large non stick pot or wok heat the ¼ cup of peanut oil on high. Once the oil is hot, add the fish and fry each side for about 2 to 3 minutes, or until golden brown. Then remove them from the wok and place them on paper towels to drain.

  13. Wipe out the wok and add the 2 tablespoons of peanut oil. Once the oil is hot, add the garlic and ginger and stir fry for 1 minute. Then add the carrots and stir fry them for 1 more minute.

  14. Add the bamboo and the cloud ear mushrooms and stir fry everything for another minute.

  15. Add the sauce mixture and green onions and bring everything to a boil. Then add the cornstarch mixture and stir until thick.

  16. Place the fish fillets on a plate, pour the sauce on top and serve.

  17. Serve with fried rice. Makes 4 servings.

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