This simple Chinese dish from Shandong is wonderful for a tasty weeknight dinner. The rice wine in the sauce provides sweetness, while the egg coating adds a nice fried crunchiness. We often serve this with braised bok choy and rice. Try a similar flaky, white fish if you're unable to find Black Sea Bass.
Marinade
- 2 tablespoons white rice wine
- 1/4 teaspoon kosher salt
- 2 4-6 ounce fillets of Black Sea Bass
- 1/4 cup all purpose flour
- 1 tablespoon tapioca starch
- 1 large egg
- 1/2 cup canola oil
Sauce
- 1/4 cup white rice wine
- 1/4 ounce fresh ginger, cut into very thin slices
- 1 scallion, cut into 1 inch pieces
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon ground white pepper
- fresh cilantro sprigs
Directions
- Combine the marinade ingredients in a small bowl and rub the mixture all over the Sea Bass fillets. Let marinate for 15 minutes.
- Combine the sauce ingredients in another bowl and mix well.
- Combine the flour and tapioca starch in a small bowl and mix well. Spread the flour mixture evenly on a plate. Lightly beat the egg in a bowl and then spread evenly on another plate. Dredge the Sea Bass on both sides, first in the flour and then in the egg mixture. Ensure that both sides are covered with egg.
- Heat the vegetable oil in a wok or frying pan over medium-high heat until the oil shimmers, about 350 degrees fahrenheit. Fry the Sea Bass on each side, until golden brown, about two minutes per side. Remove from the wok.
- Remove all but two tablespoons of the vegetable oil from the wok. Pour the sauce mixture into the wok and return the Sea Bass. Cook for another minute on each side, until the sauce is fully absorbed by the fish.
- Serve the Sea Bass topped with the scallion and ginger pieces left in the wok. Garnish with the cilantro sprigs.
Inspired by: Kian Lam Kho, Phoenix Claws and Jade Trees