Chinese cuisine

Professional

Cabbage With Yellow Croaker Stew

Name: Cabbage With Yellow Croaker Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 servings
Cuisine: Chinese-Huaiyang
Ingredients: 2 lb. Yellow croaker; Batter Coating; 1/4 tsp. Salt; 1 large Egg white; 1 tsp. Corn starch; For Deep-fry; 1½ Qt Cooking oil; Fish Soup; 2 stalks Green onions, cut into 1/2 inch pieces.; 1 oz. Ginger, sliced; 1 tsp. Shaoxing wine; 1 Qt Chicken broth; 2 tbsp. Lard; Deep-fry the Cabbage; 2 qt Cooking oil; 9 oz. Core the napa cabbage; Stir-fry; 2 tbsp. Lard; 2 tbsp. All-purpose flour; 1/4 tsp. White pepper; 1/4 tsp. Salt; 1 oz. Ham, sliced; 1/2 tsp. Sugar

The croaker fish is ideal for a quick braised dish. The delicate flakes have a sweet tender flavor that is captivated by the subtle aromas of the ginger and green onion. The napper cabbage absorbs the flavors of the sauce so well and maintains a pleasant crispy crunch.

Chef John Zhang

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Recipe

PRE TIME: 20 min

COOKING TIME: 30 min

TOTAL TIME: 50 min

2 SERVING

Ingredients:

2 lb. Yellow croaker
Batter Coating
1/4 tsp. Salt
1 large Egg white
1 tsp. Corn starch
For Deep-fry
1½ Qt Cooking oil
Fish Soup
2 stalks Green onions, cut into 1/2 inch pieces.
1 oz. Ginger, sliced
1 tsp. Shaoxing wine
1 Qt Chicken broth
2 tbsp. Lard
Deep-fry the Cabbage
2 qt Cooking oil
9 oz. Core the napa cabbage
Stir-fry
2 tbsp. Lard
2 tbsp. All-purpose flour
1/4 tsp. White pepper
1/4 tsp. Salt
1 oz. Ham, sliced
1/2 tsp. Sugar

Directions:

Step 1

Remove the chinese cabbage's heart from the centre and chop it into 4 equal parts, then cut into strips about 4 to 5 inches in length.

Step 2

Slice the ham into 0.25 x 2 inch strips.

Step 3

Cut off the head of the fish and put it in a bowl. insert the knife into the underside of the fish’s body, cut horizontal from the top all the way to the tail, remove the fishbone and tail.

Step 4

Slice the fish into butterfly fillets. we will use the fish bones to make the soup and fry the fish fillets with the cabbage.

Step 5

For the batter coating, put the fish fillets in a bowl then add the salt, egg white, and corn starch then mix well.

Step 6

Pour 1qt of oil into a wok and set over medium-high heat. when the oil temperature reaches 300°f to 325°f (150°c to 170°c), drop in the fish bones and fry for 2 to 3 minutes, then take the fish bones out and drain the oil.

Step 7

Leave a little oil in the wok, set the heat to high, add scallions and ginger slices, and stir-fry for 5 to 10 seconds.

Step 8

Pour in the Shaoxing cooking wine and stir-fry for another 5 to 10 seconds. Finally, add the fried fish bones and pour in the chicken broth: keep on high heat for 5 to 8 minutes until the fish soup becomes milky white and set aside for use later.

Step 9

Take a pot, pour in 2qt of oil, and set over medium heat. when the oil temperature reaches 170°f (80°c), put the cabbage in the oil for 1 to 2 minutes, then take it out and drain the oil. this process will make the cabbage soft and smooth.

Step 10

Place the fish fillets in the oil and fry for 1 to 2 minutes until they solidify into shape, take them out and drain the oil.

Step 11

In another pot, over medium-low heat, add the lard and flour and stir-fry for 1 to 2 minutes, then pour in the fish soup, stir well, and add the cabbage and fish fillets. gently stir for 20 to 30 seconds (the gentle action will prevent the fish fillets from breaking apart).

Step 12

Add white pepper, salt, ham slices, and sugar and cook for 1 to 2 minutes. now, it is ready to serve.

Step 13

Enjoy!