Ingredients
400 g (about 14 oz) grass carp fillet, 100 g (about 3.5 oz) purple cabbage.
Seasonings
80 g (about 2.8 oz) ginger-scallion wine sauce, 80 g (about 2.8 oz) cherry tomatoes, 50 g (about 1.8 oz) Sichuan pepper and chili sauce, 25 g (about 0.9 oz) mayonnaise, 20 g (about 0.7 oz) cream, 20 g (about 0.7 oz) salad oil, 20 g (about 0.7 oz) egg white and cornstarch mixture, 10 g (about 0.35 oz) white vinegar, 5 g (about 0.2 oz) caviar, 2 g (about 1/4 tsp) salt.
Instructions
1. Rinse the fresh grass carp fillets in clean water, then slice them diagonally into pieces. Place in a bowl and marinate with salt and ginger-scallion wine mixture. Add egg white and cornstarch slurry, mixing well to coat. Shake off excess and blanch in boiling water until cooked through. Remove, drain, and let cool completely.
2. Shred the red cabbage, then take a glass bowl and line it with the shredded cabbage before placing the blanched fish slices on top.
3. Pour the Sichuan pepper sauce into a bowl, then add mayonnaise, cream, salt, and salad oil, whisking until well combined to create the Sichuan pepper salad dressing. Drizzle it over the fish fillets on the plate, then top with caviar.
4. Blanch the cherry tomatoes in boiling water, then peel them, cut each one in half, and arrange them around the glass plate as a garnish. This dish features a beautiful contrast of red and green, with a tender and soft texture and a rich, numbing spicy flavor.