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Phoenix Tail Fish

http://www.chinese.cn 08:19, January 21, 2010 Foreign Languages Press

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Phoenix Tail Fish
Phoenix Tail Fish

Taste: Tasty and the meat is tender.

Features: It is delicious and looks inviting.


3 small freshwater manderin fish (about 250 grams or 0.551b together)

10 grams (0.36oz)each of ham, scallions, ginger, carrots and bamboo shoots, all cut into shreds

3 grams (l/2tsp)salt

1 gram (l/4tsp)MSG

5 grams (Itsp) cooking wine

50 grams (3tbsp) water

25 grams (1.5tbsp) mixture of cornstarch and water

10 grams (1.5tbsp) dry cornstarch

250 grams (1 cup) cooking oil (only 50 grams or 4tbsp to be actually consumed)

1 egg white


1.Cut the heads of the fish off, then cut along each spine to the tail. Separate the two halves of each fish to expose the bones while keeping the tail intact. Remove the ribs.

2.Make two slash cuts where the meat is thick without breaking the skin. Marinate the fish in egg white, 2 grams (I/3tsp)of salt and cornstarch-water mixture.

3.Heat the oil with a hot fire until it is about 50-60 f (120-140 "F). Put in the fish and stew with low fire. When it is done, put the fish on a plate.

4.Keep 25 grams (2tbsp)of oil in the wok and throw in the ingredients, including 1 gram (l/6tsp)of salt, MSG, cooking wine and water. Thicken it with cornstarch-water mixture and then pour the gravy on the fish.



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