Ingredients with Measurements:
- 1 whole Congyang fish (about 1.5 lbs)
- 1/2 cup cornstarch
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 2 tbsp chili garlic sauce
- 2 tbsp minced garlic
- 2 tbsp minced ginger
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large wok or frying pan
- Slotted spoon
Step-by-step instructions:
1. Clean and scale the Congyang fish, then pat dry with paper towels.
2. Cut slits on both sides of the fish, then season with salt and pepper.
3. Coat the fish with cornstarch, shaking off any excess.
4. Heat the vegetable oil in a wok or frying pan over medium-high heat.
5. Carefully place the fish in the hot oil and fry for about 5-6 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove the fish from the pan and drain on paper towels.
6. In a small bowl, whisk together the soy sauce, rice vinegar, sugar, chili garlic sauce, minced garlic, and minced ginger.
7. Heat the sauce mixture in a saucepan over medium heat until it thickens, stirring constantly.
8. Pour the sauce over the fried fish and sprinkle with chopped green onions.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat for frying the fish
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 15g
Carbohydrates: 26g
Protein: 28g
Substitutions for ingredients:
- Any firm white fish can be used instead of Congyang fish
- Cornstarch can be substituted with all-purpose flour or rice flour
- Vegetable oil can be substituted with canola oil or peanut oil
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar
- Chili garlic sauce can be substituted with sriracha or red pepper flakes
Variations:
- Add sliced bell peppers and onions to the sauce for a vegetable-packed version
- Use shrimp or squid instead of fish
- Make the sauce spicier by adding more chili garlic sauce or red pepper flakes
Tips and tricks:
- Make sure the fish is completely dry before coating with cornstarch to ensure a crispy crust
- Use a slotted spoon to remove the fish from the oil to prevent it from breaking apart
- Double the sauce recipe if you want extra for dipping or drizzling
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fish on a platter with the sauce drizzled over it and garnished with chopped green onions and sliced red chili peppers.
Garnishes:
Chopped green onions, sliced red chili peppers, cilantro leaves
Pairings:
Steamed white rice, stir-fried vegetables, cold beer
Suggested side dishes:
Stir-fried bok choy, garlic green beans, sesame noodles
Troubleshooting advice:
- If the fish is sticking to the pan, make sure the oil is hot enough before adding the fish
- If the sauce is too thick, add a splash of water to thin it out
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Congyang fish is a type of freshwater fish commonly found in China. It is known for its tender and flaky texture.
Flavor profiles:
Salty, sweet, spicy, tangy
Serving suggestions:
Serve the fish family-style on a large platter with the sauce and garnishes on the side.
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