Twin-Flavored Fish of Unity

Twin-Flavored Fish of Unity

　　Introduction to Twin-Flavored Fish of Unity: Ingredients: [Main ingredient]: 750g mandarin fish [Side ingredients]: 50g cheese, 1 egg white, 15g ginger, 30g scallions, 5g Sichuan peppercorn oil [Seasonings/marinade]: 3g salt, 75g broth, 10g cooking wine, 3g five-spice salt, 50g cornstarch, 100g refined cooking oil — Features: The dish is vividly presented, combining five-spice and Sichuan peppercorn flavors to highlight the natural taste of the ingredients. It integrates multiple cooking techniques, resulting in diverse textures. Rich in high-quality protein, unsaturated fatty acids, and vitamin B6, it helps lower blood lipids and is easy to digest. Procedure: 1) Clean the mandarin fish by removing innards and bones; cut half into 10 fish flower pieces, each 2cm square, and the other half into 10 fish slices (7×4×0.3cm). Marinate both the fish flowers and slices with salt, cooking wine, ginger, and scallions. Finely chop tender scallion leaves and cut the cheese into 3×3cm squares. (2) Remove gills from the fish head, split and flatten from the chin, then rinse clean. Trim the fish backbone by removing the belly part and neaten the fish tail for later use. (3) Take the marinated fish slices, wrap them around the cheese to form fish parcels, then coat with a layer of fine cornstarch. Dip them in beaten whole egg, then roll in fine breadcrumbs until evenly coated and set aside. (4) Remove ginger and scallions from the marinated fish flowers, steam them for 5 minutes. Meanwhile, heat a generous amount of oil in a pan. Once hot, deep-fry the coated fish parcels until the cheese inside melts and the surface turns golden. Remove and drain excess oil. Add the broth to the pan, season with salt, cooking wine, chopped scallion leaves, and Sichuan peppercorn oil. Bring to a boil and thicken to a slightly loose sauce consistency. (5) On a serving platter, arrange the fried fish head, backbone, and tail. Drizzle the Sichuan peppercorn sauce on one side of the backbone, then place the steamed fish flowers on top. On the other side, arrange the fried fish parcels, sprinkle with five-spice salt, and garnish as desired to finish.