Ingredients
300 g (about 10 oz) grass carp fillet, 20 g pickled chili paste, 2 egg whites.
Seasonings
Chopped scallions, minced ginger, and minced garlic, 5 g each; salt and MSG, 1/2 teaspoon each; sugar, 1 teaspoon; white vinegar and cornstarch, 1 tablespoon each; chili oil, 2 tablespoons; vegetable oil, as needed.
Steps
1. Rinse the fish, cut into 1 cm cubes, marinate with minced scallion, minced ginger, salt, and cooking wine for 10 minutes, then coat with egg white, dust evenly with starch, and deep-fry in oil heated to 50% (about 350°F/175°C) until light golden and cooked through; remove and drain the oil.
2. Combine salt, MSG, sugar, white vinegar, chopped scallions, minced ginger, minced garlic, chopped pickled chili peppers, and chili oil in a bowl and mix well. Add the fish cubes and toss to coat evenly, then plate and serve.