Asian style fried bass 椒盐鲈鱼

Eat Whole 2 Thrive
Eat Whole 2 Thrive @EatWhole2Thrive
Florida

This is one of the most classical Chinese way of preparing batter fried fish. Very light batter but great tasty bass double seasoned with salt and white pepper.

Asian style fried bass 椒盐鲈鱼

This is one of the most classical Chinese way of preparing batter fried fish. Very light batter but great tasty bass double seasoned with salt and white pepper.

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Ingredients

4 servings
  1. 2 halfpound basd
  2. 1hot chilli
  3. 2green onions
  4. 6 Tspall purpose flour
  5. 6 Tsppotato starch
  6. 1 tspsalt
  7. 1 tspwhite pepper or black pepper
  8. 2 tspshaoxing rice cooking wine
  9. 2 Cupsolive oil for frying

Cooking Instructions

  1. 1
  2. 2
  3. 3
  4. 4
  5. 5

    Fry again with a little higher temperature for another 1-2 minutes for each piece until the color turn into golden brown. Set aside.

  6. 6

    Get a clean wok, saute sliced green onions and chilli pepper without any oil. Season it with 1/2 tsp of salt and 1/2 tsp of pepper. Coat the fried fish quickly with the seasoning. Serve immediately.

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Eat Whole 2 Thrive
Eat Whole 2 Thrive @EatWhole2Thrive
on
Florida
Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!
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