Fish with Scallion and Pepper - Chinese Culinary Heritage
Explore the flavorful world of Chinese cuisine with Fish with Scallion and Pepper, a harmonious blend of fresh fish and aromatic scallions, perfect for home cooking!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at food.vigorbond.com.
Cooking tools:
- Wok
- Skillet
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spatula
- Wooden spoon
- Paper towel
- Serving platter
- Mortar and pestle
Ingredients
- Fresh White Fish : 1 whole (about 500-600 grams), cleaned and scaled (e.g., sea bass, snapper, or perch)
- Salt : 1 teaspoon
- White Pepper : 1/2 teaspoon
- Shaoxing Wine : 1 tablespoon (optional, but adds depth of flavor)
- Ginger Slices : 4-5 slices
- Scallions : 3-4 (cut into 5 cm sections)
- Cornstarch : 1 tablespoon
- Vegetable Oil: For frying
- Scallions : 4-5 (finely chopped)
- Garlic : 3 cloves (minced)
- Sichuan Peppercorns : 1 tablespoon (lightly crushed)
- Dried Red Chili Peppers : 4-5 (optional, for added heat)
- Soy Sauce : 2 tablespoons
- Oyster Sauce : 1 tablespoon
- Sugar : 1 teaspoon
- Chicken Broth : 100 ml
- Cornstarch: 1 tablespoon (mixed with 2 tablespoons water)
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