Pan-Fried Silver Fish

Pan-Fried Silver Fish

　　• In

　　gredients:

　　150g silver fish, 50g egg mixture, 2g salt, 1g MSG, 8ml cooking wine, 0.25g pepper, 20g starch, 2g scallions, 1ml vinegar, 45g vegetable oil, 2g sesame oil, 30g broth.

　　• F

　　eatures: Golden color, salty and savory taste, soft, tender, and aromatic silver fish.

　　• M

　　ethod:

　　1. Wash the silver fish, pat dry with a clean cloth, place in a large bowl, and marinate with cooking wine, MSG, salt, pepper, and sesame oil until well flavored.

　　2. Beat the eggs with chopsticks to form a mixture. Evenly coat the fish with starch.

　　3. Heat a pan over medium heat, pour in peanut oil and heat to 60% hot. Dip each starch-coated silver fish in the egg mixture, place them in the pan in a circular arrangement, and constantly shake the pan. Once one side is golden brown, flip and cook the other side until both sides are golden. Sprinkle with chopped scallions and ginger, pour in broth and cooking wine. When the liquid has mostly evaporated, add a touch of MSG, drizzle with sesame oil, and serve.

　　3. Steamed Egg with Silver Fish

　　[Ingredients] 200g eggs, 200g dried silver fish [soaked in water beforehand], 10g chopped scallions, 10g fine salt, 1g MSG, 15g light soy sauce, 0.1g pepper, 40g cooked vegetable oil. [Personal suggestion: don’t worry too much about these ingredient amounts—just adjust according to your taste. Has anyone ever cooked with a lab scale?]

　　[Preparation Process]

　　1. Mix the fish with 5g salt and 10g oil.

　　2. Beat the eggs into an egg mixture, add salt and MSG, stir well, and pour into a dish.

　　3. Bring the steamer to a boil, steam the eggs on low heat for about 7 minutes, then add the fish slices and chopped scallions on top, steam for another 3 minutes, let it sit for 2 more minutes using residual heat, then remove. Drizzle with soy sauce and oil, sprinkle with pepper, and serve.