500 grams (1.1 lb) freshwater fish (the middle part of a
1,000 grams (2 cups) oil (only 100 g or 7 tbsp to be
85 grams (5 3/4 tbsp) cooking wine
50 grams (2 2/3 tbsp) soy sauce
30 grams (2 1/3 tbsp) sugar
5 grams (1/6 oz) finely cut scallions
2 1/2 grams (1/12 oz) chopped ginger
1 1/2 grams (1/12 oz) fennel
1 gram (1/5 tsp) five-flavor powder
1. Cut the fish into sections 1 cm (0.4 inch) wide. Marinate for
2 hours with 25 g (1 1/2 tbsp) of soy sauce, 35 g (2 1/2 tbsp) of
cooking wine and fennel in a bowl. Take fish out, lay it flat and
let it dry out. Picky out the spices for later use.
2. Put the sauce from marinating the fish into a pot. Add the
remaining cooking wine, soy sauce, sugar, scallions and ginger and
bring to a boil. Skim off the foam and turn off the fire.
3. Use another wok. Add the oil and heat to 200-220ºC
(390-430ºF). Deep-fry the fish and take pieces out when they are
golden yellow in color. Two minutes later, when the oil is back to
200-220ºC, deep-fry the fish pieces again until they are crispy on
the outside. Put the fish in the pot with the sauce and stir well
so that the fish fully absorbs the sauce. Take pieces out after 2
to 3 minutes. Place them on a plate, pour on some of the sauce from
the pot and sprinkle on the five-flavor powder, Fish is now ready
Features: Crispy outside and tender inside.
Taste: Salty, with a slight sweet touch.