Ingredients
400 g fresh fish fillet, 50 g fresh broth.
Seasonings
500 g (about 1 lb) vegetable oil, 50 g scallion segments, 20 g cooking wine, 15 g each ginger slices, pickled chili peppers, and sugar, 10 g soy sauce, 5 g each sesame oil, chili oil, vinegar, and salt, 2 g white pepper.
Instructions
1. Wash fresh fish fillets, cut into strips about 6 cm (2.5 inches) long and 2 cm (3/4 inch) wide, then mix with salt, cooking wine, ginger, scallions, and white pepper, marinate to infuse flavor, then discard any excess liquid and remove the ginger and scallions.
2. Place the wok over high heat, add vegetable oil and heat to about 200°C (400°F), then deep-fry the fish strips until golden brown and remove; pour out the oil, add fresh vegetable oil to the wok and heat, stir-fry the scallion segments until fragrant, then briefly stir-fry the ginger slices and chili segments, add fresh broth, salt, soy sauce, cooking wine, a little sugar, and vinegar, bring to a boil, add the fish strips, and cook over medium heat until the sauce thickens and nearly evaporates, then add sesame oil and chili oil, transfer to a plate, and let cool.
3. To serve, line the plate with scallions, place the fish strips on top, remove the ginger slices and chili segments, then pour the original sauce over the fish strips. This dish features a glossy yellow color, a tender and soft texture, a savory and fresh flavor, with the aroma of scallions and a hint of spiciness.