Chinese cuisine

Easy

Ribbonfish with White Radish

Need fresh, foolproof options for quick dinners? Fish is the answer. This Ribbonfish with White Radish is flaky, tender, and delicious. The white radish, containing many health benefits, is known to help in cleansing and detoxifying our digestive system.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

1 lb. Ribbonfish
10 pieces Lemongrass
3 oz. Long white radish
1 tsp. Salt
1 tbsp. Chef John’s Peppercorn oil (you can substitute this with store-bought peppercorn oil)
10 pieces Ginger, sliced
0.25 cup Red chili
3 count Star anise
0.5 cup Green onion, cut into pieces
1 tsp. Sugar
1 tbsp. Shaoxing cooking wine
4 cup Water
1 tbsp. Soy sauce
2 tbsp. Oyster sauce
1 tsp. White pepper
0.5 cup Garlic clovers
1 tsp. Sesame seeds
0.25 cup Chinese basil
3 tbsp. Cornstarch Water (2 Tbsp Cornstarch Mixed With 1 Tbsp Water)
1 tbsp. Chef John’s Peppercorn oil (you can substitute this with store-bought peppercorn oil)

Directions:

Step 1

Remove the head and tail of the ribbonfish, then cut into about 6-inch pieces. Fillet the fish pieces, roll up each fish fillet and tie with a string(lemongrass leaf string was used here)

Step 2

Julienne radish. In a mixing bowl marinate radish with salt for until soft.

Step 3

Hand squeeze water out of radish.

Step 4

Rinses with cold water and hand squeeze again. Set aside.

Step 5

In a wok/skillet, heat cooking oil to 300-350℉/150-180°C, deep fry the fish rolls until slightly golden, then add garlic. Keep deep-frying until both golden, and remove from the oil and drain.

Step 6

Return the wok to heat, add about two tablespoon oil(chef’s John’s signature pepper oil is used here), add ginger, red chili pepper, star anise, green onion, sugar, and cooking wine. Stir to mix.

Step 7

Add radish and water, stir and cook for about a minute, add soy sauce, oyster sauce, and fried ribbonfish and garlic; use a spatula push back and forth while continue cooking for about another minute,

Step 8

Add ground white pepper, white sesame seeds, Chinese basil leaves, and cornstarch slurry to thicken until desired thickness. Add chef John’s signature peppercorn oil for the final touch.

Step 9

Remove from heat, and serve hot.