Wineshark Cooking Class - Sauteed Pomfret with Crispy Bones 酥骨鲳龍

Ingredients (for 4):

• Pomfret - 400 g
• Egg - 1
• Straw mushroom - 6
• Chinese celery - 2
• Garlic - 3 cloves
• Ginger - 10 g
• Rice wine - 1 tsp
• Fish sauce - 1 tsp
• Salt - 1/4 tsp
• Sugar - 1/2 tsp
• Flour - 3 tbsp
• Corn starch - 1 tbsp
• Baking soda - 1/4 tsp
• Salt - 1/2 tsp
• Oil - 1/2 tbsp
• Water - 65 ml

Procedures:

1. Clean the pomfret and then fillet the meat.

2. Cut the fish bones into three sections.

3. Cut the fish fillet into pieces of about 3 cm long, then mix with egg white and put in fridge for 2 hours.

4. Clean the straw mushroom and cut into halves.

5. Remove the root and leaves of the Chinese celery, then cut into sections of about 3 cm.

6. Cut the garlic into slices. Cut the ginger into thin shreds.

7. Mix the flour, corn starch, salt and baking soda with water. Then add 1/2 tbsp of oil and mix well.

8. Heat a cup of oil at low heat, and then add the fish fillet in. Remove when the fish turns white.

9. Heat the oil at high heat, then put the fish bones in after dipping in the batter. Remove and then put on the plate to resemble the fish shape.

10. Leave one tbsp of oil in the wok, add the garlic and ginger and stir-fry until fragrant.

11. Add straw mushroom, Chinese celery, fish sauce and sugar. Continue to stir-fry.

12. Add the fish fillet and then add rice wine. Then remove and put on the deep-fried fish bones.