Ingredients
1 carp (about 500 g / 1 lb), 2 eggs, 100 g (about 1 cup) breadcrumbs
Seasonings
30 g scallions (chopped), 15 g each minced ginger and garlic, 1 teaspoon salt, a pinch each of white pepper and MSG (or omit), 1/2 teaspoon soy sauce, 2 teaspoons each rice vinegar and sesame oil, 1 tablespoon Shaoxing wine, 3 tablespoons each sugar and water starch slurry, 200 ml fresh stock or water, 500 g vegetable oil (about 125 g will be absorbed).
Steps
1. Mix together fine salt, soy sauce, rice vinegar, cooking wine, white pepper, sugar, water starch, MSG, sesame oil, and fresh broth to create the seasoning sauce.
2. Clean the carp, debone and remove the meat, cut into small slices, place in a bowl, add cooking wine and salt, mix well to marinate, then crack in an egg and mix thoroughly, coat evenly with dry breadcrumbs, and arrange on a plate.
3. Heat vegetable oil in a wok or deep pan to 350°F (medium-high heat), add the fish fillets evenly coated with breadcrumbs and deep-fry until the surface is crispy and golden, then remove and arrange on a serving plate.
4. Leave a small amount of oil in the wok and heat it over high heat, then add chopped scallions, minced ginger, and minced garlic, stir-frying until fragrant; pour in the prepared sauce and cook until it thickens, then remove from the wok and pour it over the fish fillets to serve.