Ingredients
500 g (about 1 lb) skinless sea bass fillet, 100 ml (about 1/2 cup) stock.
Seasonings
White sugar 1.5 g, Shaoxing wine 10 g, wet starch 7.5 g, sesame oil 0.5 g, lard 1000 g (about 100 g consumed).
Instructions
1. Cut the sea bass fillet along the grain into pieces, each 6 cm long, 3 cm wide, and 0.6 cm thick (about 2.5 x 1.2 x 0.25 inches), then toss with 1 g (about 1/4 teaspoon) of fine salt.
2. Heat a wok over high heat, add peanut oil to coat the wok, then pour the oil back into the oil container. Add lard and heat to 50% hot (about 300°F/150°C), then add the sea bass fillets and cook for about 30 seconds until 80% done. Pour the fish and oil together into a strainer to drain. Return the wok to the heat, add ginger and scallions, then drizzle in Shaoxing wine. Add broth, MSG, sugar, and salt, then return the sea bass balls to the wok. Thicken with a slurry of wet cornstarch, then finish by drizzling with sesame oil and lard (25 g), stirring well to combine. This dish is silky smooth and deliciously fresh.