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Chrysanthemum Fish In Sweet And Sour Sauce

Chrysanthemum Fish In Sweet And Sour Sauce
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With unique knifework and magnificent imagination, this Chrysanthemum Fish starts out as fish, through the artistry of the chef, becomes a veritable plateful of chrysanthemum blossoms. Chef John shares tips on making this classic Huaiyang dish.

Recipe
PRE TIME: 2 hr
COOKING TIME: 0
TOTAL TIME: 2 hr
4 SERVING
Ingredients:
  • 2 lb Skin On Fish Filet (Grass Carp Is Good)
  • 0.25 cup Cooking Wine [Marinade]
  • 1 tsp Salt, A Pinch Of [Marinade]
  • 5 cups Starch [Frying Coat]
  • 1 tbsp Cooking oil [Sauce]
  • 3.5 oz Onion [Sauce]
  • 1 tbsp Cooking wine [Sauce]
  • 1 cup Ketchup [Sauce]
  • 0.25 cup Honey [Sauce]
  • 0.25 cup Pomelo Jam [Sauce]
  • 2 tbsp Sugar [Sauce]
  • 1 tsp Salt [Sauce]
  • 1.5 cup Water [Sauce]
  • 2 tbsp White Vinegar [Sauce]
  • 4 tbsp Cornstarch Water (2 Tbsp Cornstarch Mixed With 1 Tbsp Water)
Directions:
Step 1
Step 1
1
Cut fish to make chrysanthemum flower shape. Place the fish fillet skin side down on the cutting board. Make 4 slanted, adjacent cuts into the fish, about .5 cm apart from each other.
Step 2
Step 2
2
Do not cut all the way through, so that each slice is connected by the skin. So it opens up like a book. On the 5th cut, cut all the way through.  Now you have your first “chrysanthemum flower”.
Step 3
Step 3
3
Repeat this process. For each “flower”, make straight cuts .5 cm apart, perpendicular to the slanted cuts across the surface. Make sure the skin side is still intact, so the flower remains as one piece. These knife techniques prepare the fish so that they will curl into the desired flower shape when fried.
Step 4
Step 4
4
Raise fish in ice-cold water.
Step 5
Step 5
5
Marinate in cooking wine and salt mixture.
Step 6
Step 6
6
Coat each chrysanthemum flower with corn starch completely and shake off excessive starch.
Step 7
Step 7
7
Deep fry at 340°F/170°C until thoroughly cooked.
Step 8
Step 8
8
Take them out and re-fry at higher temperatures quickly until golden brown.  
Step 9
Step 9
9
In a wok, drizzle cooking oil, add shallot stir fry until fragrant. Add ketchup, honey, pomelo citrus sauce, sugar, salt, and water, stir and cook for a few minutes.
Step 11
Step 11
10
Strain out shallot pieces. Stir in white vinegar,
Step 12
Step 12
11
Then add starch and water solution to thicken.
Step 13
Step 13
12
Drizzle sweet and sour sauce over chrysanthemum flower shaped fish and serve.
Step 14
Step 14
13
Enjoy!
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