Ingredients
Mandarin fish (or carp or grass carp) 500 g (about 1 lb), broth 250 ml (about 1 cup).
Seasonings
800 g (about 1 3/4 lb) vegetable oil (about 80 g/1/3 cup will be absorbed), 50 g (about 1/2 cup) scallions, 50 ml (about 3 1/2 tbsp) Shaoxing wine, 30 ml (about 2 tbsp) soy sauce, 25 g (about 1 oz) ginger, 25 ml (about 1 1/2 tbsp) sesame oil, 25 g (about 2 tbsp) white sugar, 25 ml (about 1 1/2 tbsp) rice vinegar, 5 g (about 1 tsp) salt, 5 g (about 1 tsp) MSG, 2 g (about 1 tsp) five-spice powder.
Instructions
1. Scale the fish, remove the fins, gills, and internal organs, then wash it clean. Split the fish in half along the backbone, then cut it into pieces with a diagonal knife. Marinate for about 1 hour with a small amount of scallions (cut into long sections), ginger (sliced into large pieces), frying oil, and salt.
2. Heat vegetable oil in a wok until hot, deep-fry the fish until cooked through, then remove and drain the oil. Pour in sesame oil, and once hot, quickly stir-fry scallions and ginger, then immediately add broth, soy sauce, white sugar, Shaoxing wine, vinegar, five-spice powder, and the fish. Simmer over low heat for about 15–20 minutes until the sauce thickens. This dish has tender, flaky meat with a sweet, savory, and aromatic flavor.