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Tianjin Style Fish Recipe

Tianjin Style Fish Recipe

Tianjin Style Fish Recipe

Carp has always been the favorite fresh-water fish on northern Chinese menus. In this recipe the fish is cooked twice to bring out its subtle flavors, eliminating all traces of “fishy” tastes and provide the best possible texture for feasting. This dish is regarded as “haute cuisine” on northern Chinese banquet menu.

Ingredients :

    • 1 whole medium fresh carp or trout, scaled and gutted, rinse with cold water and pat dry
    • 1 tablespoon rice wine
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 2 tablespoons cornflour
    • 1 egg, beaten in a shallow bowl
    • 4 tablespoons oil
    • 3 slices ginger, finely shredded
    • 3 spring onions, finely shredded
    • 80 g (1 cup) finely shredded white turnip (daikon)

Method :

    1. With a very sharp knife, make 3 diagonal cuts into the flesh on both sides of the fish, taking care not to cut too deeply.
    2. Place the fish on a platter and sprinkle both sides with the rice wine, then rub the salt and pepper evenly into the incisions on both sides.
    3. Spread the cornflour onto a dry plate big enough to hold the fish, then set both sides of the fish in the cornflour, until the whole fish is coated.
    4. Dip the fish into the beaten egg until a thin layer of egg clings to the entire surface of the fish.
    5. Heat the oil in a non-stick flat pan until hot, but not smoking, then fry both sides of the fish until golden brown.
    6. Transfer the fried fish to a heat-resistant plate and sprinkle the shredded ginger, spring onion and turnip evenly on top.
    7. Bring the water in a steamer to a full boil. Place the plate of fish on the steamer rack and steam for 8–10 minutes. Remove from the steamer and serve immediately.

Serves 4–6
Preparation time : 20 mins
Cooking time : 15 mins

fish-recipe-1

Fry both sides of the fish until golden brown.

fish-recipe-2

Transfer the fried fish to a heat-resistant plate and sprinkle the shredded ginger, spring onion and turnip evenly on top.