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Kung Pao Ribbonfish

Name: Kung Pao Ribbonfish
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 lb. Ribbonfish; Marinade; 1/8 tsp. Salt; 1 tbsp. Shaoxing wine; 1 tsp. Sichuan peppercorn powder; 1 large Egg white; Crispy Coating; 2 cup Corn starch; Seasonings; 2 stalks Green onions, cut Into 1/2 Inch Pieces.; 4 cloves Garlic, Sliced; 1½ tbsp. Sweet black rice vinegar; 2 tbsp. Sugar; 2 tbsp. Shaoxing wine; 1 tbsp. Light soy sauce; 1/2 tsp. Salt; 2 tbsp. Cornstarch mixture (1 to 2 ratio of cornstarch to water); For Deep-fry; 2 Qt Corn oil; Pepper oil; 1 cup Corn oil; 1/2 oz. Dried cayenne pepper; 2 tbsp. Sichuan Peppercorn; Stir-fry the Ribbonfish; 4 cloves Garlic, sliced; 1/2 oz. Ginger, sliced; 2 stalks Green onions, cut Into 1/2 Inch pieces.; 1 tsp. Paprika powder; 1 tsp. Shaoxing wine; 1 tsp. White sesame seeds

The Ribbon Fish gets its name for its narrow body that resembles a ribbon, Its flesh is between a flounder and sea trout. The white flaky meat has a mild ocean flavor. A versatile fish that certainly takes on the spicy hot Szechuan aromatics in this easy, full of flavor stir fry recipe. An authentic dish that holds all the traditional key elements we have grown to love and become familiar within Chinese cuisine. With no preservatives inside.

Chef John Zhang

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Recipe

PRE TIME: 20 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr

2 SERVING

Ingredients:

2 lb. Ribbonfish
Marinade
1/8 tsp. Salt
1 tbsp. Shaoxing wine
1 tsp. Sichuan peppercorn powder
1 large Egg white
Crispy Coating
2 cup Corn starch
Seasonings
2 stalks Green onions, cut Into 1/2 Inch Pieces.
4 cloves Garlic, Sliced
1½ tbsp. Sweet black rice vinegar
2 tbsp. Sugar
2 tbsp. Shaoxing wine
1 tbsp. Light soy sauce
1/2 tsp. Salt
2 tbsp. Cornstarch mixture (1 to 2 ratio of cornstarch to water)
For Deep-fry
2 Qt Corn oil
Pepper oil
1 cup Corn oil
1/2 oz. Dried cayenne pepper
2 tbsp. Sichuan Peppercorn
Stir-fry the Ribbonfish
4 cloves Garlic, sliced
1/2 oz. Ginger, sliced
2 stalks Green onions, cut Into 1/2 Inch pieces.
1 tsp. Paprika powder
1 tsp. Shaoxing wine
1 tsp. White sesame seeds
2 oz. Roasted peanuts
1 tsp. Sesame oil

Directions:

Step 1

Remove the head, tail, and viscera from the fish, then wash it clean.

Step 2

Cut the fish into two pieces.

Step 3

Place one piece on the cutting board. Starting from the dorsal of the fish first, slice in your knife alone the backbones until hitting the vertebrae, work from the front to tail.

Step 4

Then start from one end again, lift up the deboned part, slice along the vertebrae toward the other end until the fillet is detached from the vertebrae.

Step 5

Then place the fillet skin side down on the cutting board, remove the remaining bones on both sides.

Step 6

Place the fillet on the cutting board. Place your knife at a 45-degree angle with the fillet's long sides, cut at about 1/4 inch apart from one end to the other, do not cut through the skin.

Step 7

Then turn the fillet 180 degrees, make the same cut to form a diamond pattern.

Step 8

Then cut the fillet into 1.5 inch squares. Put fillet in a bowl.

Step 9

Add all the 【Marinade】mix well, then marinate for 10 minutes.

Step 10

Place 2 cups of corn starch (or wheat flour) on a flat plate, coat fish pieces with it evenly.

Step 11

In a mixing bowl, combine the 【seasonings】 mix completely. Set aside.

Step 12

In a wok over medium heat, add enough oil, deep fry fish pieces at 350°F/180°C for about 2-3 minutes until color changed. Remove and drain.

Step 13

Re-fry at higher temp 400°F/200°C to make it crispy drive off excess oil.

Step 14

In a wok over medium-low heat, add 1 cup of cooking oil, fry the dried chili and peppercorn respectively until fragrant, and remove from wok, leave the oil in the wok.

Step 15