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CRISPY WEST LAKE FISH XIHU CUYU Recipe

Ingredients

How to make it

  • 1. FOR THE SAUCE: Combine the ginger, garlic, chile, and sugar together in a small heavy- bottomed saucepan and cook over medium-high heat until the sugar melts and turns golden brown, 5 to 7 minutes. Whisk the water, vinegar, soy sauce, rice wine, and cornstarch together, then carefully whisk into the saucepan—the sugar mixture will be extremely hot. Continue to simmer, stirring constantly, until the sauce is thickened, 2 to 4 minutes. Cover and set aside off the heat.
  • 2. FOR THE FISH: Adjust the oven racks to the lower- and upper-middle positions, set 4 heatproof dinner plates on the racks, and heat the oven to 200 degrees. Pat the fish dry with paper towels and season both sides with salt and pepper; let stand until the fillets are glistening with moisture, about 5 minutes.
  • 3. Spread the cornstarch into a wide, shallow dish. Coat both sides of the fillets with cornstarch, shake off the excess, and lay in a single layer on a baking sheet. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over high heat until shimmering. Carefully place 2 fillets in the skillet, skin side down, and immediately reduce the heat to medium-high. Cook, without moving the fish, until the edges of the fillets are opaque and the bottom is golden and crisp, about 4 1/2 minutes.
  • 4. Following the illustration below, use 2 spatulas to gently flip the fillets, then continue to cook on the second side until the thickest part of the fillet easily separates into flakes when a toothpick is inserted, about 3 minutes longer. Transfer each of the fillets to a heated dinner plate in the oven. Wipe out the skillet and repeat with the remaining 2 tablespoons oil and the remaining fillets; transfer each fillet to a plate in oven. (The fish can be held in the oven for up to 10 minutes before continuing.)
  • 5. Return the sauce to a brief simmer over medium-high heat. Stir in the scallions, then pour the sauce over the fish and serve immediately.

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choclytcandy Dallas, Dallas

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