Pan-Fried Sea Bass Chunks
Ingredients
- 1 (650g) sea bass (California bass)
- 2-3 small green chili peppers
- 1-2 bird's eye chili
- 3-5 salt
- 10-15 light soy sauce
- 5 white sugar
- about 1 white pepper powder
- 10-15 cornstarch
- about 15 cooking oil
- 3-5 slices, julienned ginger
- 2-3, cut into sections scallions
Instructions
- Bought a California sea bass. Have the fishmonger clean off the scales, gills, and innards.
- Rinse clean at home, and trim off the fins and tail.
- Trim this part off too.
- Make a cut about 4cm from the tail toward the head.
- Split the fish into two halves.
- It would be nice if the fish seller could do this for you.
- Chop off the fish head.
- Wear gloves and be careful with the knife.
- Now separated into the belly side and the backbone side.
- Chop the fish head into a few pieces.
- Cut the belly and backbone pieces into 4cm-wide chunks.
- Prepare the aromatics: small green and red chilies, and ginger.
- Julienne the ginger, slice the chilies into rings, and prepare some scallion sections.
- Season the fish chunks: add 3-5g salt.
- Add 5g white sugar.
- Add a pinch of white pepper powder.
- Add two small spoonfuls of light soy sauce, about 13g.
- Add two small spoonfuls of cornstarch, about 10g. Mix well and marinate for 10 minutes.
- Heat a non-stick pan and add oil. Place the fish chunks skin-side down. Pan-fry slowly over low heat until fragrant and golden, about 2-3 minutes.
- Flip and continue pan-frying over low heat.
- After about 2 minutes, add the chili rings and julienned ginger.
- Gently shake the pan — the fish should release easily without sticking.
- Finally, add the scallion sections and a little more cooking oil.
- Prepare a slurry of 2g cornstarch mixed with 15g water. Pour it into the pan. Cook over medium-high heat for 10 seconds, then plate and serve.
- Delicious!
- Simple and satisfying.
