Chinese-style fried flounder
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 705, total fat 46 G., saturated fats 8 G., proteins 25 G., carbohydrates 47 G., fiber 1 G., cholesterol 77 mg, sodium 1012 mg, sugar 1 G.
Calories 705, total fat 46 G., saturated fats 8 G., proteins 25 G., carbohydrates 47 G., fiber 1 G., cholesterol 77 mg, sodium 1012 mg, sugar 1 G.
Whole fish is a traditional part of the Chinese New Year feast, symbolizing abundance, wealth, and good fortune in the coming year. However, this recipe is perfect for any occasion thanks to its stunning presentation: the crispy whole fish, generously sprinkled with herbs (a mix of green onions and fresh cilantro), blossoms when drizzled with a spoonful of sizzling hot oil. A mixture of rice flour and cornstarch helps create a crispy crust when fried. Be sure to serve the fish with rice so it soaks up the delicious sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 whole flounder weighing 700 g, gutted and scaled
- 3.5 tsp Shaoxing wine
- 0.5 tsp ground white pepper
- Vegetable, canola or peanut oil for frying
- 0.5 cup rice flour
- 0.5 cup cornstarch
- 4 cloves garlic, crushed
- 2.5 cm ginger root, peeled and cut into strips (about 1 tbsp.)
- 4.5 tsp soy sauce
- 1 teaspoon fish sauce
- 0.5 tsp dry chicken broth
- 0.5 tsp sugar
- 1/4 cup fresh cilantro leaves, torn
- 1 green onion, cut into 5cm pieces, then sliced lengthwise into strips
- Steamed rice, for serving
- Special equipment: deep fat thermometer
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Cooking the dish according to the recipe:
- Rinse the fish under cold water to remove any remaining scales and ensure the cavity is clean. Place on a plate and pat dry with paper towels. Rub 1.5 teaspoons of Shaoxing wine into the fish skin, then evenly sprinkle with 1.5 teaspoons of salt and white pepper. Set aside.
- In a large wok or cauldron of appropriate size, heat 2.5 cm (about 4 cups) of vegetable oil over medium-high heat to 175°C. In a 22 x 32 cm baking dish or large plate, combine the rice flour, cornstarch, and 1/4 teaspoon of salt.
- Meanwhile, heat 1 tablespoon of vegetable oil in a small saucepan over medium heat. Add the garlic and ginger and cook until fragrant, about 2 minutes. Remove the pan from the heat and add the remaining 2 teaspoons of Shaoxing wine. Return to the heat and cook until the liquid has evaporated slightly, about 10 seconds. Add the soy sauce, fish sauce, chicken powder, sugar, and 2 tablespoons of water and cook until the sugar dissolves, about 30 seconds. Set aside.
- Dredge the fish in the rice flour mixture, making sure to coat the fins, tail, and head; shake off any excess. Carefully lower the fish head-first into the hot oil, making sure most of the head, all of the body, and most of the tail are submerged. Gently distribute the hot oil over the portions of the head and tail that are above the surface of the oil. Fry, carefully lifting the fish from the bottom of the wok occasionally to prevent burning, until the fish is golden brown and crispy on all sides, about 7 minutes.
- Meanwhile, line a baking sheet with paper towels. Transfer the fish to the prepared baking sheet to drain off excess oil.
- Transfer to a serving platter and drizzle with the sauce. Top with cilantro and green onions, then carefully scoop and pour 1/4 cup of the hot wok oil over the green onion mixture. Serve immediately with rice on the side.
- To remove the bones from flounder, use two spoons. First, separate the spine from the head and tail. Run the spoon down the middle and flip the fillet over. Repeat on the other side. Lift the spine with the tip of the spoon, starting at the head and working toward the tail. The meat should separate easily from the bone. Remove the bones.
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