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Key Ingredient
Food Category
- Cuisine: Chinese
Ingredients
Large piece of sea perch barramundi
1 tblsp potato flour
A little salt
1 tsp sugar
1 tblsp Chinese cooking wine
1 beaten egg
1 pork cawl (intestine lining - from Chinese butcher)
Oil for deep frying fish
Sauce
2 tbsp Chinese cooking wine
2 tbsp soy sauce
2 tsp sesame oil
Salt (optional)
Garnish
A little oil for frying
Shallots, finely sliced in 4 cm lengths
A few Szechuan peppercorns
2 cms ginger, finely sliced
Small handful of coriander leaves
Preparation
Sprinkle fish with Chinese wine, sugar, salt and potato flour.
Cover with beaten egg. Fold and wrap pork cawl around fish, sealing with the egg.
Heat oil in wok till very hot, place fish in oil carefully and monitor browning process using tongs or chopsticks to turn the fish when brown on one side. When well browned and cooked place into strainer and drain well. Place on serving plate. (Could place on draining paper while preparing sauce.)
Brown finely chopped slivers of shallots in oil flavoured with peppercorns. Scatter ginger, coriander and a little fresh shallot.
Serve with rice and steamed or stir fried Chinese vegetables.
If you enjoyed this Mandarin fish recipe then browse more Chinese recipes, seafood recipes and our most popular hainanese chicken rice recipe.
Chinese Restaurants
Displaying 10 of 813 Chinese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Eastern Garden Chinese Restaurant | Toorak Gardens | |
| 2. | Zen | Magill | |
| 3. | Greenwood Seafood Restaurant | North Sydney | |
| 4. | Harry's Singapore Chilli Crab | Sydney | |
| 5. | Dragonfly Theatre & Cabaret Restaurant | Tullamarine | |
| 6. | Asian Cafe | City | |
| 7. | The Chairman and Yip | City | |
| 8. | China Tea Club | Lyneham | |
| 9. | Lakeview Restaurant | Tuggeranong | |
| 10. | Leong Kitchen | Campbell |
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