Crispy Fish with Egg Floss

Wash clean the scaled fish, make sure to remove the black membrane inside, cut off the fins. Place the fish on a cutting board, remove the head. While firmly pressuring the fish with one hand, place the blade as close to the bone as possible, slice the fish horizontally crosswise until the whole fillet is off, and remove the fin and belly flap. Slant cut the fish into slices. Note: don't cut the fish slices too thin to prevent breaking.

Combine the fish, salt, Shaoxing cooking wine, custard powder, ground white pepper, egg white, and cornstarch, mix completely, set aside.

On a flat tray, add bread crumbs, then evenly coat the fish with bread crumbs. Firmly press the bread crumbs onto the fish to prevent falling. Set aside. 

In a medium bowl, add 5 egg yolks and milk, beat for about 2 minutes, then sift, and set aside.

In a Chinese wok over low heat, add corn oil and butter, stir for about 2-3 minutes, slowly drizzle in egg yolk liquid while evenly stir for 3-5 minutes until the egg flosses are formed. Note: in this step, you must keep stirring without stopping.

In another cooking pan over medium heat, add corn oil, as the temperature reaches 300°F/150°C, add fish slices, deep fry for 3-4 minutes until lightly golden; remove from oil. Using a fine sieve remove the floating crumbs from the wok. As the oil temperature back up again, quickly re-fry the fish for about 1 minute until golden, then drain.

In a cooking pan, add garlic slices, cooking oil, dried cayenne pepper, onion and ginger slices, stir fry for about 1 minute until fragrant, continue to add lemon leaves, green onion segments, black pepper, and Shaoxing wive, quickly stir to mix well, then add fish, and garlic salt, quickly mix well. Done.

Place the fish slices in the middle, then surround the fish with egg floss. You may add some finely chopped green lettuces outside of the egg floss.