Shallow-Fried Brook Trout

Name: Shallow-Fried Brook Trout (煎魚)
Yield: They serve 2 as a main course.
Cuisine: Chinese
Ingredients: 2 tablespoons sesame oil; 2 teaspoons sugar; 2 tablespoons Chenkong or red-wine vinegar; 2 tablespoons dry sherry; 4 small whole scallions, coarsely chopped; 2 tablespoons light soy sauce; 1 tablespoon coarsely minced peeled ginger; 5 tablespoons oil; 2 tablespoons cornstarch; 2 brook trout, each about ¾ pound; 1 teaspoon salt

煎魚

Preparation info

They serve
2
as a main course.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Shallow-fried over low heat, then sizzled over high heat with seasonings, these delicate trout are crusty, aromatic, and very tasty. They serve 2 as a main course. Stir-fried Spinach would be a good accompaniment.

Ingredients

2 brook trout, each about ¾ pound
1 teaspoon salt

Asia
China
Fish course
Pescatarian

Method

Have the fish cleaned but leave them whole. Score them on a slant 3 times on each side. Rub them with the salt and dust well with the cornstarch, inside the slashes as well.

Combine the sauce seasonings in a small bowl.

Heat a large, heavy skillet over high heat until very hot; add the 5 tablespoons<