Crispy-Fried Fish

Ganbian Yu (干扁鱼)

Crispy battered pieces of fish are stir-fried with spicy red chilies and sizzling Sichuan peppercorns in this incredible Chongqing-style dish.

The following recipe for Crispy-Fried Fish is something of my own creation, though it draws heavily from classic Chongqing cuisine. So, while you may not find this on a menu in Sichuan, the flavors and cooking techniques are authentic. You can use the following information to make the classic Chongqing versions of this dish or stick with my tempura-like battered Fish recipe that follows.

One such classic Chongqing version of this dish is Crispy-Fried Loach (干煸泥鳅). This version is simpler than my recipe below – replacing Fish Fillets with whole Loaches. The Loaches must be prepared in a special way. Start by slicing open the bellies of the Loaches; use your thumb along with cold running water to remove the organs; also, remove and discard each head. Open up the Loaches placing them backside up on a cutting board. Use the side of a cleaver to smack each Loach a few times until they flatten. Next arrange the Loaches in a sun-shape, do not marinate or batter them, and pan-fry them in a seasoned wok until ultra-crispy, flipping them once or twice. Afterwards, they would be cooked in the same manner as described below: removing the Loaches from the wok, frying the Aromatics and Chilies, and then returning the Loaches to the wok before seasoning them.

Another Chongqing specialty version of this dish is called Nine Belly Fish (九肚鱼), which utilizes much the same cooking method, simply replacing Fillets with Fish Belly. Also, instead of using Dried Red Chilies, this dish adds thin slices of Fresh Red Chilies along with the Ginger and Garlic. The amount of Fresh Red Chilies is also quite a bit less than that of the Dried Red Chilies. The batter used for this dish is crispy and airy but with just a bit of chewiness – same as the recipe presented below. This batter is quite similar to a tempura batter, but just a tiny bit denser. As the pieces are stir-fried, this density helps the batter stay crispy and develop a bit of char from the hot wok without the pieces burning. If wanting a crunchier exterior, simply bread the Fish pieces in Corn Starch.

Prep Time: 15 min

Cook Time: 10 min

Total Time: 25 min

Serving: 2 - 4 people

Ingredients

2 – 4 Fish Fillets (White Fish such as Tilapia, Flounder, Whiting, or Carp)

Marinade
2 Tbsp. Shaoxing Rice Wine
1 Tbsp. Ginger-Scallion Slurry
1/2 tsp. Salt
1/4 tsp. Ground White Pepper

Aromatics
4 large cloves of Garlic
1 4-inch block of Ginger

Chilies
1.5 cups of 1/2-inch pieces of Dried Red Chilies (About 25 grams)
1 Tbsp. Green Sichuan Peppercorns (About 5 grams)

Garnishes
2 green stalks of Small Scallion (小葱)
1 small bunch of Cilantro
1 tsp. Sesame Seeds

Batter
1 cup of Flour
1/2 cup of Corn Starch
1 tsp. White Sugar
1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Chicken Bouillon Powder

Peanut Oil

Sauces and Seasonings
1 tsp. Light Soy Sauce
1/2 tsp. White Sugar
1/2 tsp. Salt
1/4 tsp. Ground White Pepper

Brightening Oil
1/2 tsp. Sichuan Pepper Oil

Directions

1.) Wash off the Fish Fillets, pat them dry, and set them on a cutting board. Cut the Fish Fillets lengthwise into 2-inch-thick strips and then cut across these strips, creating 4-inch-long pieces. Place the Fish pieces in a large bowl.

2.) Add the Marinade ingredients (Rice Wine, Ginger-Scallion Slurry, Salt, and White Pepper) to the Fish and mix well, allowing the pieces to marinate for about 15 minutes while preparing the other ingredients.

3.) Prepare the Aromatics by peeling, smashing, and mincing the Garlic and Ginger. Place these Aromatics in their own bowl.

4.) Prepare the Chilies by sniping the Dried Red Chilies into 1/2-inch pieces and placing them in a bowl along with the Sichuan Peppercorns.

5.) Prepare the Garnishes by cutting the Scallion into 1-inch pieces and by roughly chopping the Cilantro. Set these together on a small plate next to the Sesame Seeds.

6.) In a large bowl, whisk together the Batter (Flour, Corn Starch, Sugar, Baking Powder, Salt, and Chicken Bouillon). Slowly add about 3/4 cup to 1 cup of water until a semi-smooth pancake-like batter forms. Add the Fish pieces and mix them thoroughly into the Batter.

(It’s advised to dust the Fish pieces with Corn Starch before adding them to the Batter so that the Batter adheres better. You can also replace the water with beer for a Sichuan-style Beer Battered Fish. For a crispy crunchy exterior, you can simply bread the Fish pieces in Corn Starch similar to my recipe for Fragrant Spicy Shrimp Skewers. The Batter, however, really helps to lock in moisture allowing the Fish to stay crispy outside and super moist inside).

7.) Fill a seasoned wok at least 1/3 full but no more than 1/2 full with Peanut Oil and heat on medium-high. When hot, carefully add the battered Fish around the outer edges of the Oil and cook them for about 45 seconds until the batter has set and is lightly golden. Remove the Fish pieces with a wire-strainer.

(Do not overcrowd the wok and cook the Fish pieces in two to three batches, allowing them to rest on a wire rack set over a rimmed baking sheet while other pieces are frying).

8.) Increase the heat to high, return the Fish to the Oil, and fry them for another 30 seconds until the batter is golden and ultra-crispy. Pour the Oil into a wire strainer set over a large pot to quickly strain out the fish and empty the wok.

9.) Return the wok to heat, add 1/4 cup of Oil, and heat on medium-high until nearly smoking. Pull the wok away from heat and add the Aromatics, stir-frying them just a few seconds until fragrant. Then, add the Chilies, tossing them in the hot oil for a few seconds until fragrant.

10.) Add the fried Fish back to the wok, return the wok to heat, and gently stir-fry the Fish with Aromatics and Chilies for about 30 seconds.

11.) Pull the wok away from heat and add the Sauces and Seasonings (Soy Sauce, Sugar, Salt and White Pepper), splashing the Soy Sauce around the sides of the wok. Return the wok to heat and toss everything together quickly until just mixed.

12.) Pull the wok away from heat once more and add the Garnishes along with a splash of Brightening Oil. Return the wok to heat and toss everything together for just a few more seconds.

13.) Plate the Crispy-Fried Fish before the Garnishes wilt and serve immediately along with bowls of white rice.

 

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