Ingredients
200 g grass carp fillet, 100 g pork fat, 50 g each of diced ham and chopped cilantro, 1 egg, and cornstarch as needed.
Seasonings
100 g vegetable oil, 25 g sesame oil, 30 g wet starch, 18 g cooking wine, 2 g MSG, 2 g salt, a pinch of Sichuan peppercorn salt, 10 g minced scallion, 10 g minced ginger.
Instructions
1. Slice the grass carp and pork fat into 4 large pieces each of the same size (fish 0.6 cm thick, pork 0.3 cm thick), then marinate separately with salt, MSG, sesame oil, most of the egg, cooking wine, minced scallion, and minced ginger.
2. Line a plate with pork fat, sprinkle cornmeal on top, mix a small amount of egg and wet starch into a thin batter, coat the fish slices with it, then place them on the pork fat, sprinkle minced ham in the center and chopped cilantro on both sides.
3. Pour 50 g (about 1/4 cup) vegetable oil into a wok and heat over low flame. Place the fish in the wok with the pork side down and pan-fry. Increase to high heat, add the remaining oil, and deep-fry until golden brown. Remove, cut into small slices, and arrange neatly on a plate. The dish is golden and glistening, with tender, savory fish slices. For the best flavor, dip in Sichuan pepper-salt before eating.