Szechuan Panfried Fish

Name: Szechuan Panfried Fish (Sei Chun Jin Yue)
Cuisine: China
Ingredients: 2 tablespoons white wine; ½ teaspoon sesame oil; 2 tablespoons shredded pork; 12 tiger lily buds: soak, discard hard ends, cut into halves; 2 garlic cloves, whole; 2 teaspoons salt; 4 large slices of ginger, shredded; 1 whole striped bass, 2½ pounds: clean thoroughly inside and out, remove intestines and extra fat, wash the fish inside and out, dry well; 1 teaspoon sesame oil; ¼ teaspoon white pepper; 1 large hot pepper, finely sliced; 4 tablespoons peanut oil; 2 cakes of fresh bean curd: dry well, slice into ¼-inch pieces; 2 large scallions, white portions only: wash, dry, shred; 1½ cups water or chicken broth; Pinch of white pepper; 3½ tablespoons cornstarch; 1½ tablespoons oyster sauce; 1 tablespoon dark soy sauce; 4 large dried Chinese black mushrooms: soak, wash, discard stems, shred; 1 teaspoon salt; ½ teaspoon sugar

Sei Chun Jin Yue

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Ingredients

1 whole striped bass, 2½ pounds: clean thoroughly inside and out, remove intestines and extra fat, wash the fish inside and out, dry well

Asia
China
Main course

Method

Rub fish inside and out thoroughly with seasoning mixture. Allow to stand for 20 minutes, then gently pat dry.
Pour 3 tablespoons peanut oil and the sesame oil into a wok. Add garlic. Coat wok. When white smoke appears, place fish in oil and fry, tipping wok toward