Fun yue

Fun yue

Fragrant fried fish

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

A popular way of preparing fish, this dish can be prepared well in advance, which makes it perfect for entertaining. It should be served at room temperature.

Ingredients

Quantity Ingredient
1kg skinless, boneless firm white fish fillets
3 spring onions, thinly sliced
1 tablespoon fresh ginger, finely grated
1 teaspoon five-spice powder
125ml light soy sauce
2 tablespoons chinese wine or dry sherry
1/4 teaspoon salt
2 teaspoons vinegar
125ml Yue sheung tong
2 1/2 tablespoons sugar
oil, for frying

Method

  1. Wipe the fish with damp paper towel. Cut the fish into serving portions.
  2. Take 1 teaspoon each of the spring onion and ginger and put into a deep plate for marinating the fish. Mix in the five-spice powder, soy sauce, wine and salt, stirring to combine. Add the fish and toss gently to coat, then cover and refrigerate for at least 3 hours. Just before starting to cook, drain the fish well, pressing out any excess moisture and reserving the marinade. To the marinade, add the vinegar, stock and 2 teaspoons of the sugar.
  3. Put 250 ml water and the remaining sugar into a saucepan and stir over low heat until the sugar has dissolved. Simmer over low heat.
  4. Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the fish, in batches, for about 1 minute, or until golden. Drain briefly on paper towel, then place into the pan with the simmering syrup and cook for about 1 minute. Remove the fish to a plate; discard the syrup.
  5. Pour off all but 2 tablespoons of oil from the wok, add the reserved onion and ginger and stir-fry over medium heat for 1 minute. Add the fish pieces and toss gently. Add the reserved marinade mixture, bring to the boil, then remove from the heat. Arrange the fish on a serving plate, pour over the sauce and allow to cool to room temperature before serving.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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