Pan-Fried Mandarin Fish

Pan-Fried Mandarin Fish

　　Overview: The pan-fried mandarin fish is particularly delicate, unique, and flavorful when prepared in the Huaiyang style at Shanghai Mansion. For instance, in terms of portion size, other styles use large slices of fish paired with large slices of fat and pickled vegetable leaves; whereas the Huaiyang method features one piece per serving, with uniformly precise knife work that maintains tenderness. In flavor, while most styles opt for a salty-savory taste, the Huaiyang version adds scallions, Sichuan pepper, and aromatic vinegar to cut through the oiliness and fishiness, enhancing the overall fragrance, making it popular among both Chinese and international guests. In the 1960s, Premier Zhou Enlai served this dish to Prince Norodom Sihanouk during a banquet at Shanghai Mansion, where it received high praise.

　　Features: Made with mandarin fish, fat pork, and pickled vegetable leaves, this dish is pan-fried to perfection. The finished dish features a golden brown side and a vibrant green side; one texture is crispy, the other soft and tender; the flavors of vinegar and pepper shine through, offering richness without greasiness—making it an ideal dish for spring and autumn.

　　Preparation: Debone and skin a cleaned mandarin fish, then slice the fish flesh and cooked fat pork separately into rectangular thin slices measuring 6 cm long, 4 cm wide, and 0.5 cm thick (12 slices each). Marinate the fish slices with scallions, Sichuan pepper, salt, MSG, and cooking wine. Lightly coat the cooked fat pork slices with starch. Trim the pickled vegetables to roughly the same size as the fat pork slices. Use egg white batter to bind the fat pork slices, fish slices, and pickled vegetable leaves together. Add a small amount of oil to the pan, pan-fry until cooked and golden, pour on aromatic vinegar, arrange neatly on a plate, and serve.